For a smoother soup, use an immersion blender to partially or fully blend the soup before adding the half-and-half. Be careful when blending hot liquids. To add a touch of heat, include a pinch of red pepper flakes along with the thyme. For a richer flavor, roast your own red peppers. Halve them, remove the seeds, and roast cut-side down at 400°F (200°C) until the skins are blackened. Place in a bowl and cover with plastic wrap to steam, then peel off the skins. The addition of a parmesan rind while simmering adds depth.
Roasted Red Pepper and Potato Soup
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS186
Indulge in the heartwarming embrace of this Roasted Red Pepper and Potato Soup. The smoky sweetness of roasted red peppers dances with the earthy comfort of potatoes in a velvety, creamy broth. A truly satisfying bowl, perfect for chilly evenings.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol36 mg
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Fiber3 g
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Protein6 g
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Saturated Fat7 g
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Sodium1325 mg
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Sugar4 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot or Dutch oven, melt the butter over medium heat. Add the olive oil. (2 minutes)
02 Step
Recipe View Add the chopped onion, carrot, and celery and sauté until the onion is translucent and softened, about 5 minutes. (5 minutes)
03 Step
Recipe View Stir in the minced garlic and cook for another minute until fragrant. (1 minute)
04 Step
Recipe View Sprinkle the flour over the vegetables and stir well to coat. Cook for 1 minute, stirring constantly, to create a roux. (1 minute)
05 Step
Recipe View Gradually whisk in the chicken broth, making sure to dissolve any lumps. Bring the mixture to a simmer. (3 minutes)
06 Step
Recipe View Add the diced potatoes to the pot, reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. (20 minutes)
07 Step
Recipe View Stir in the half-and-half and the chopped roasted red peppers. Season with thyme, salt, and pepper to taste. (2 minutes)
08 Step
Recipe View Continue to heat gently until the soup is warmed through. Be careful not to boil. (5 minutes)
09 Step
Recipe View Serve hot, garnished with a swirl of cream, a sprinkle of fresh thyme, or a drizzle of olive oil, if desired.
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Lura Blick
Jan 14, 2025I used vegetable broth instead of chicken broth to make it vegetarian, and it was still delicious.
Hertha Emmerich
Aug 24, 2024This soup is so comforting and flavorful! I added a pinch of red pepper flakes for a little heat.
Dedrick Konopelski
Jul 19, 2024I added a swirl of pesto to the soup before serving and it was amazing!
Bret Kautzer
Mar 3, 2024This is my new go-to soup recipe! It's so creamy and delicious.
Jarred Lockman
Jan 12, 2024I made this soup last night and it was a huge hit with my family. The roasted red pepper flavor really shines through.
Braeden Ryan
Nov 20, 2023I love how easy this soup is to make. It's perfect for a weeknight meal.
Wallace Heller
Oct 25, 2023I roasted my own red peppers and it made a big difference in the flavor. I highly recommend doing that if you have the time.