ROASTED PEPPER POTATO SOUP
Steps:
- Pre-heat oven to 425 degrees Place pepper strips, 2 heads of peeled garlic cloves, and 1 chopped onion into an oven-safe dish, and toss with 4 tbsp olive oil. Roast for 45 minutes or until edges are beginning to blacken. While roasting, continue with preparation. You may want to wait about 10 minutes before starting this next step, so the potatoes are ready for the peppers as soon as they are done. Heat 2 tbsp olive oil in pot, and saute 1 onion and minced garlic. Stir in the potatoes and 2 cups water. Bring to boil, then reduce heat and simmer for 15 minutes. Remove roasted vegetables from oven, and drain oil. After draining oil, you may want to place them over a plate covered with paper towels to absorb more oil, but remove them quickly from the paper towels, so the onions and garlic do not stick. Add the roasted vegetables to the pot with the potatoes, and add 2 cups of vegetable broth, pepper, and salt. Bring to a boil, then reduce heat, COVER, and simmer for 10 minutes. Remove from heat, and mix in cream completely. Let soup cool for 10 minutes. Blend the soup with a conventional or immersion blender until smooth and creamy. If using a conventional blender, be careful not to overfill, as steam will build up, and the soup will expand. Hold a towel over the top of the blender, so any escaping steam and soup will not burn you. Taste before serving - it may need more salt than you are expecting. If more is required, stir in additional salt bit by bit until the flavor of the soup is warmly represented. Ladle soup into bowls, and garnish with ground chipotle, cayenne, or paprika. You may also enjoy garnishing with thinly sliced jalepeño pepper.
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Ajnabi Prince
[email protected]This soup is a bit too spicy for my taste. I would recommend using less cayenne pepper if you are not a fan of spicy food.
umer Ibn Jahangir
[email protected]I love the combination of roasted peppers and potatoes in this soup. It is a great way to get your daily dose of vegetables.
Jennelyn Balcon
[email protected]This soup is perfect for a cold winter day. It is hearty, filling, and packed with flavor.
Nawaz Bhatti
[email protected]This soup is a bit time-consuming to make, but it is definitely worth the effort. The roasted peppers give it a delicious smoky flavor and the potatoes make it nice and creamy.
Talia Ateh
[email protected]I made this soup for a potluck and it was a big hit! Everyone loved the unique flavor and the creamy texture.
ZM ZIA
[email protected]This soup is a great way to use up leftover roasted peppers. I also like to add a bit of chopped bacon or sausage for extra flavor.
dakota aldridge
[email protected]I followed the recipe exactly and the soup turned out great! It was creamy, flavorful, and the perfect comfort food for a cold day.
Cheryl Newbold
[email protected]This soup was just okay. I found it to be a bit bland and the texture was not very smooth. I think I would have liked it better if I had used more roasted peppers.
sUper Hit SongS
[email protected]This soup is easy to make and it is packed with flavor. I love the combination of roasted peppers and potatoes. I also like that this soup is vegetarian so I can serve it to my meat-eating and vegetarian friends alike.
Lalkaji Shrestha
[email protected]I made this soup last night and it was delicious! I used fresh red peppers from my garden and they really made the soup flavorful. I also added a bit of cayenne pepper for a little spice.
FG Ricch
[email protected]This soup was a hit with my family! Everyone loved the creamy texture and the delicious flavor. I will definitely be making this again.
Jucelio Delmondes
[email protected]Roasted Pepper Potato Soup is a delightful and hearty soup that is perfect for a cold winter day. It is easy to make and packed with flavor. I loved the combination of roasted red peppers and potatoes, and the addition of smoked paprika gave it a nic