Best 2 Roasted Red Pepper And Potato Soup Recipes

Welcome to a culinary journey filled with vibrant flavors and comforting warmth. Let's embark on a delightful exploration of roasted red pepper and potato soup, a hearty and flavorful dish that captures the essence of culinary artistry. This soup is a symphony of colors, textures, and aromas, featuring roasted red peppers that lend a touch of sweetness and smokiness, while tender potatoes provide a velvety texture. The addition of aromatic herbs, creamy milk, and a hint of tangy cheese creates a harmonious balance that will tantalize your taste buds.

This collection of recipes offers a diverse range of approaches to crafting this delectable soup. From classic preparations to innovative twists, you'll find a recipe that suits your culinary preferences and dietary needs. Whether you're seeking a vegan or gluten-free option, or simply want to infuse your soup with a touch of international flair, there's a recipe here to satisfy your cravings.

So, prepare your taste buds for a sensational experience as we dive into the world of roasted red pepper and potato soup. Let's ignite your culinary passion and create a dish that will nourish your body and soul.

Let's cook with our recipes!

ROASTED RED PEPPER AND POTATO SOUP

Roasted Red Pepper and Potato Soup image

Roasted red peppers and potatoes combine with a creamy broth for a hearty and satisfying soup. Serve hot with warm crusty bread for dipping.

Provided by VANCGIRL2

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
1 large carrot, diced
1 celery stalk, diced
2 cloves garlic, pressed
2 tablespoons all-purpose flour
1 (48 fluid ounce) can chicken broth
3 medium red potatoes, diced
1 cup half-and-half cream
1 (6 ounce) jar roasted red peppers, drained and chopped
2 teaspoons fresh thyme
salt and pepper to taste

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.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 26.4 g, Cholesterol 36.1 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.5 g, SaturatedFat 6.9 g, Sodium 1325.4 mg, Sugar 4.4 g

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Curried Sweet Potato and Roasted Red Pepper Soup image

This soup came out delicious! I served it to my husband and some guests and they declared it restaurant quality. It's especially good with some savory crunchy croûtons in it.

Provided by Linda E.

Categories Vegetable

Time 50m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 cups sweet potatoes
1 cup onion
2 tablespoons garlic, minced
1/2 tablespoon ginger, chopped
1 roasted red pepper
2 tablespoons chicken soup powder
4 cups water
2 teaspoons cumin
1 teaspoon chili powder

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!

Tips for Making Roasted Red Pepper and Potato Soup:

- Choose ripe, colorful red peppers. Look for peppers that are firm and have smooth, shiny skin. Avoid peppers that are bruised or wrinkled. - Roast the red peppers properly. Roasting the peppers brings out their sweetness and smoky flavor. Make sure to roast them until the skins are charred and blistered. - Use high-quality olive oil. Good olive oil will add flavor and richness to the soup. - Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor. - Don't overcook the potatoes. The potatoes should be tender but not mushy. - Add the cream and Parmesan cheese at the end. This will help to keep the soup smooth and creamy. - Season the soup to taste. Add salt, pepper, and other spices to taste.

Conclusion:

Roasted red pepper and potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. With its creamy texture, smoky flavor, and roasted red peppers, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a hearty and flavorful soup, give this recipe a try. You won't be disappointed!