Best 5 Red Pepper Potato Soup Recipes

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot over medium heat, and mix in the olive oil. Saute the onion, carrot, and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic, and continue to cook 1 minute. Mix in the flour. Whisk in the chicken broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

PUREED RED PEPPER AND POTATO SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and the tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.
• Add the potatoes, stock, and bouquet garni and bring to a simmer. Add salt to taste, 1 to 2 teaspoons, cover and simmer over low heat for 1 hour. Remove the bouquet garni.
• Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP

Steps:

• Peel the squash, sweet potato, carrots, and onion.
• Dice the above ingredients and the red pepper and parsley.
• Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
• Make up a pint of stock with the stock cube and pour this over the softened vegetables.
• Add the salt and pepper to taste, add more water if required.
• Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
• Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
• Serve with nice fresh crusty bread.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!

RED PEPPER POTATO SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
• Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
• While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.