Roasted Red Pepper and Potato Soup Recipe

Recipe Summary

Ingredients

• 4 large red peppers, roasted, peeled, and chopped
• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20 minutes until the skins are charred. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove seeds, and chop.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
3. Add the chopped potatoes and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, bring to a boil, reduce heat, and let simmer for 15 minutes until the potatoes are tender.
5. Add the roasted red peppers, smoked paprika, salt, and pepper. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream or coconut milk and simmer for an additional 5 minutes. Adjust seasoning if needed.
7. Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Helpful Tips

• For a spicier version, add a pinch of cayenne pepper along with the smoked paprika.
• If you prefer a chunkier soup, only blend half of the mixture.
• This soup can be stored in the refrigerator for up to 3 days in an airtight container or frozen for up to 3 months.

Pairings and Complementary Dishes

This Roasted Red Pepper and Potato Soup pairs beautifully with a fresh green salad, a crusty loaf of bread, or a grilled cheese sandwich. For drinks, a chilled glass of white wine or a warm herbal tea would complement the flavors perfectly.