This red pepper soup recipe has a deep flavor and silky texture from roasted red peppers.
Potatoes give it heft and body.
Puree until creamy, add a splash of cream or milk, and grab a spoon!
Elise Bauer
She brought over some soup for us to try and a recipe.
By the way, this soup is open to flexibility on the ingredients and amounts.
Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful.
Elise Bauer
Make It Dairy-Free
There are two types of dairy in this recipe: heavy cream and butter.
it’s possible for you to make it without either by following these tips.
If you could’t scrape every bit of skin off the roasted peppers, it’s okay.
Do your best, and you’ll pulverize whatever is left behind when you blend the soup.
Reheat it on the stovetop over medium heat, stirring frequently.
We do not recommend freezing this soup because of the cream and potatoes.
The consistency of the soup won’t be the same once it’s thawed.
More Soup Recipes to Make!
(it’s possible for you to use a grill, cooktop gas burner, or oven broiler.)
Remove the peppers from the bowl, peel off the blackened skins, remove the seeds.
Chop the peppers roughly.
Heat the butter in a large soup pot over medium-high heat.
Add the chopped onion and saute for 2 to 3 minutes, stirring occasionally.
Stir well and cook for 2 minutes.
Add the stock, stir well and bring to a simmer.
Cook over medium heat until potatoes are soft, about 12 to 15 minutes.
Puree the soup in a blender or food processor until very smooth.
Fill the blender about halfway with the soup.
You might need to do this in batches.
Return to a clean pot set over low heat.
Add the cream, stir well and taste.
Add some cayenne, salt and pepper to taste.
