Roasted Red Pepper Potato Soup
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My mother visited her friend Claire today and returned with this fabulous red bell pepper soup made with fresh peppers from Claire's garden. Claire made it with non-fat milk and it was still wonderful, even though her original recipe called for cream. She gave us her recipe to share with all of you. Thank you, Claire!
Roasted Red Pepper Potato Soup Recipe
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Ingredients
2 large red bell peppers
3 large russet potatoes, peeled and quartered (about 5 cups)
1 medium yellow onion, peeled and diced (about 1 cup)
3 cloves garlic
2 quarts chicken stock (or vegetable stock for vegetarian option)
1 cup hot milk or cream
1/4 cup butter (1/2 a stick)
Cayenne, salt and pepper to taste
Method
1 Roast the red bell pepper by placing it over or under an open flame until it is blackened on all sides. (You can use a grill, cooktop gas burner, or oven broiler.) Place the blackened pepper in a bag, close the bag and let the pepper steam for 10-15 minutes, or until the skin feels like it can easily be slipped off. Remove the pepper from the bag, peel off the blackened skin, remove the seeds. Cut pepper into strips.
2 Place pepper, potatoes, garlic, and onion in a large soup pot and add stock. Cook over medium-high heat until potatoes are soft.
3 Add hot milk (or cream) and butter. Purée in a blender or food processor until very smooth. Add cayenne, salt and pepper to taste.
Serves 6-8.
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I have a similar soup in my little cookbook Tropical Taste, except I use 4 red bell peppers and only one potato. I did not roast the peppers. Maybe next time I make it I will! Sounds wonderful!