Creamy Roasted Red Pepper Potato Soup (Print version)
Silky roasted red pepper potato soup with garlic, vegetable broth, and cream for a cozy vegetarian bowl.
# Ingredients:
For the soup
01 -
4 large red bell peppers, halved and seeded, or 2 cups (300 g) drained jarred roasted red peppers
02 -
1 tablespoon olive oil
03 -
2 tablespoons unsalted butter
04 -
1 medium yellow onion, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1/2 teaspoon smoked paprika
08 -
1 large russet potato, peeled and diced, about 12 oz (340 g)
09 -
4 cups (960 ml) low-sodium vegetable broth
10 -
1 teaspoon kosher salt, plus more to taste
11 -
1/2 teaspoon black pepper
12 -
1/4 cup (60 ml) heavy cream
13 -
1 teaspoon red wine vinegar, plus more to taste
For serving
14 -
2 tablespoons chopped fresh parsley or chives
15 -
Extra black pepper
16 -
Cream or olive oil for drizzling, optional
# Instructions:
01 -
Heat the broiler. Place the pepper halves skin-side up on a foil-lined sheet pan and broil for 8-12 minutes, until blistered and blackened in spots. Transfer to a bowl, cover, and steam for 10 minutes.
02 -
Peel away most of the loosened skins, discard the seeds, and roughly chop the peppers. If using jarred peppers, drain them well and chop them.
03 -
Warm the olive oil and butter in a large pot over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until soft and lightly golden at the edges.
04 -
Stir in the garlic, tomato paste, and smoked paprika. Cook for 1 minute, just until the tomato paste darkens slightly and the garlic smells fragrant.
05 -
Add the diced potato, roasted peppers, vegetable broth, salt, and black pepper. Bring to a boil, then lower the heat and simmer uncovered for 18-20 minutes, until the potato is very tender.
06 -
Blend with an immersion blender until very smooth, or transfer carefully to a blender in batches. Return the soup to the pot if needed.
07 -
Stir in the cream and red wine vinegar over low heat. Taste and adjust salt, pepper, or vinegar. Serve hot with parsley, extra black pepper, and a small drizzle of cream or olive oil if desired.
# Good to know:
01 -
Use jarred roasted peppers to shorten prep time by about 15 minutes.
02 -
The soup thickens as it cools. Loosen leftovers with broth or water.
03 -
Freeze before adding cream for the smoothest reheated texture.