Friday, October 23, 2009

Red Pepper Soup

Our local farmer's market had yummy-looking red peppers.

I learned that you should pick peppers that are heavy for their size and longer than wide, and of course, it should be firm.

With these beautiful red peppers, we created a creamy red-pepper soup ... light, tasty - a great side soup.

Red Pepper Soup - SnoWhite

3 large red bell peppers, roasted and diced
2 medium potatoes, diced
1 medium onion, chopped
1 tsp. olive oil
3 garlic cloves, minced
2 C chicken broth
1 C half and half

First, you need to roast your peppers.  I roasted them over our gas burner....

Simply turn on the burner to medium heat and use tongs to hold the peppers over the burner to roast.  There will be some popping as the pepper roasts. Roast until skin is blackened.

Then, place the peppers in a bag or in a bowl that is covered. And, allow them to steam.

If you don't have a gas stove, or want an easier way to roast peppers, slice them in half and lay them on a piece of foil, cut-side down.  

Place in the oven, heated to 425 degrees. Roast for 15-25 minutes, until the skins begin to blister.

Wrap the peppers in the tinfoil and allow them to steam (to losen the skin) for 15ish minutes.

Unwrap and carefully remove the skin. Then, dice the peppers.

When you take the peppers out of the oven, start the coup.

In a large stockpot, heat olive oil over medium heat.  Add garlic and saute until the garlic smells great.

Then, add the onions and potatoes, and chicken broth.  Cover and simmer for ~5 minutes.  

Then, add in your roasted peppers. Cover and simmer for 15 minutes.

After ~ 15 minutes, most of the chicken broth will be absorbed.

Add in the half and half.

Then, use a potato masher to mash the potatoes and peppers.  If desired, add a dash of basil.

By adding the half and half first -- you cool the soup down enough so you can use the potato masher and not burn your hand with the steam!

Serve warm.

We recommend serving the soup with pizza-stuffed pretzels :)  Yum.

This post is linked to Friday Food, Foodie Friday, Melt in Your Mouth Monday, Recipe Sharing Monday, URSSoupaPalooza


  1. I love roasting red peppers over the burner. It makes me feel so rustic. Or like I'm sitting around a campfire. Thanks for the tips on buying red peppers! The soup looks delicious.

  2. Wow! That looks good. I like the addition of the half and half. My red pepper soup was too watery.

  3. What a gorgeous soup. I also loved the tutorial for roasting peppers. Lots of good information packed into this post. Thanks!

  4. Wow, I love the looks of this soup. And those peppers do look beautiful. I didn't know about the longer vs wider tip. Cool beans. Or should I say Cool Peppers.

  5. What an incredible burst of color. I had no idea how to purchase a pepper. I just thought the firmer the better. Interesting.

  6. This looks so tasty! I haven't roasted my own peppers before, so this would be fun to try. Thanks :)

  7. I've never heard of roasting peppers over the burner. How cool! Going to show DH your recipe. He loves red/green/yellow peppers. Thanks for stopping by and your sweet comment.

  8. I love roasted red peppers - I never thought to put them in a soup! This looks fabulous! Thanks for sharing :)

  9. This looks great! I use a roasted red pepper soup from a box as a base for other soups...I may replace the boxed soup with this! thanks for sharing!

  10. This looks delicious! Thank you for sharing your recipe. Copying & pasting... :D

  11. I have some peppers in my fridge ready for this. Honesty. Thanks.

  12. sounds delicious and so pretty come see what I shared at

  13. Do you know about how much this makes?

  14. @flemishe - it makes about 4 C; so 4 1 C servings, or 2 2C servings!


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