Cozy Up to This Roasted Red Pepper Potato Soup Recipe (2024)

Creamy Soups
Potatoes

This red pepper soup recipe has a deep flavor and silky texture from roasted red peppers. Potatoes give it heft and body. Purée until creamy, add a splash of cream or milk, and grab a spoon!

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Learn about Simply Recipes'Editorial Process

Updated February 10, 2022

12 ratings

Making the Best Roasted Red Pepper Soup

Over the years we've adjusted the recipe to include more peppers and fewer potatoes, to intensify the roasted red pepper flavor.

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 Claire originally made her soup with non-fat milk instead of cream, and it was still wonderful.

Cozy Up to This Roasted Red Pepper Potato Soup Recipe (5)

Make It Dairy-Free

There are two types of dairy in this recipe: heavy cream and butter. You can make it without either by following these tips.

Use olive oil instead of butter to sauté the onions.
Replace the heavy cream with full fat coconut milk or cashew cream.
Omit the heavy cream altogether. The soup will be thinner, but will still be delicious.

How to Make Roasted Red Peppers

Step 1 explains how to roast red peppers, but here are some additional tips for roasting red peppers. If you can'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.

Oven: Roast them under the broiler to make quick work of it. Keep a close eye on the peppers and turn them as soon as they start to blacken on one side.
Toaster oven: use the broiler to roast the red peppers. It can take longer than a full-size oven, though.
Gas range: You can crank up the heat to high on a burner and set the pepper directly on it, turning the pepper with tongs as it blackens. This is a popular method in restaurants, but beware: it can be messy, and it produces some smoke.
Shortcut! Use jarred roasted red peppers. One (12-ounce) jar typically holds 2 roasted peppers, so you'd need 2 jars for this recipe.

Tips for Storing and Reheating Leftovers

Refrigerate leftover soup in an airtight container for 3 to 4 days. 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!

Butternut Squash Soup
Chipotle Pumpkin Soup
Roasted Tomato Soup With Chipotle
Tomato and Bread Soup
Easy Carrot Soup

From the Editors Of Simply Recipes

Roasted Red Pepper Potato Soup

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Servings4 servings

Ingredients

4 large red bell peppers
1 medium yellow onion, peeled and diced (about 1 cup)
1 large russet potato, peeled and diced (about 1 1/2 cups)
3 cloves garlic
1 quart chicken or vegetable stock
1/4 cup cream or milk
3 tablespoons butter
Cayenne, salt and pepper, to taste

Method

Roast the bell peppers until blackened all over:
Roast the red bell peppers by placing them over or under an open flame until they blacken on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened peppers in a bowl, cover the bowl with a plate, and let the peppers steam for 5 minutes, or until the skins feel like they can easily be slipped off. Remove the peppers from the bowl, peel off the blackened skins, remove the seeds. Chop the peppers roughly.
Sauté the onions:
Heat the butter in a large soup pot over medium-high heat. Add the chopped onion and sauté for 2 to 3 minutes, stirring occasionally.
Add the potatoes and garlic:
Add the potatoes and cook another 1 to 2 minutes, then add the garlic and the chopped roasted peppers. Stir well and cook for 2 minutes.
Add the stock and simmer:
Add the stock, stir well and bring to a simmer. Cook over medium heat until potatoes are soft, about 12 to 15 minutes.
Purée the soup:
Purée the soup in a blender or food processor until very smooth. Fill the blender about halfway with the soup. Start the blender on low and keep your hand on the top, in case the lid wants to pop off from the rising steam. Once everything is well chopped, turn the blender to its highest setting and blend until smooth, about 1 minute. You might need to do this in batches.
Add the cream, season to taste, and serve:
Return to a clean pot set over low heat. Add the cream, stir well and taste. Add some cayenne, salt and pepper to taste.

Nutrition Facts (per serving)
398	Calories
12g	Fat
62g	Carbs
13g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4
Amount per serving
Calories	398
% Daily Value*
Total Fat 12g	15%
Saturated Fat 6g	31%
Cholesterol 32mg	11%
Sodium 474mg	21%
Total Carbohydrate 62g	22%
Dietary Fiber 6g	22%
Total Sugars 9g
Protein 13g
Vitamin C 70mg	349%
Calcium 78mg	6%
Iron 3mg	18%
Potassium 1577mg	34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.