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Roasted Red Pepper & Potato Soup


Roasted Red Pepper & Potato Soup | a kitchen cafe



It’s here! The time for sweaters and hot cider and soup. Lots of soup. And cuddling. I’ve made soup about 2 times a week since it got cold, and we’ve had this recipe at least twice. It is absolutely delicious. Rich, thick, creamy and filling. Pairs perfectly with a delicious, crusty artisan bread.



Roasted Red Pepper & Potato Soup | a kitchen cafe



Prep: 30 minutes

Cook time: 1 hr 15 min

Servings: 4-6


3 red peppers, roasted

3 small red potatoes, chopped

1 medium sweet potato, chopped

2 large carrots, chopped

1 large onion, chopped

3 large cloves garlic, diced

1 qt chicken or vegetable broth

1/2 cup water

1 bay leaf

1/8 tsp ground thyme

1 tbsp sugar

2 tsp paprika

4 tbsp tomato paste

2 tbsp oil


Roast peppers in a 400 degree oven for 30 minutes.

Warm oil in a large pot over medium-high heat. Add onions and carrots and cook, stirring often, until onions begin to soften. Add 1/2 tsp salt and continue to cook, stirring, for another 5-6 minutes.

Stir in the garlic and tomato paste and cook for 2-3 minutes until the garlic is fragrant. Add peppers, paprika and another 1/2 tsp salt and cook, stirring often, for 5 minutes.

Add potatoes and broth and bring to a simmer. Season with salt to taste, 1-2 teaspoons, cover and simmer on low for 1 hour.

Working in batches, transfer soup to a blender and blend until smooth. Be careful and cover the top of the blender with a towel to avoid splatters. Return soup to pot, reheat and serve warm. Pair with a baguette or artisan bread, or garnish with homemade garlic croutons.

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