Roast Red Pepper and Potato Soup

    45 min

    Roasted red peppers, potatoes, celery, carrots, garlic and single cream make up this deliciously hearty soup. If you prefer a smooth soup, simply puree in a liquidiser.

    63 people made this

    Serves: 6 

    • 45g butter
    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 1 large carrot, diced
    • 1 celery stalk, diced
    • 2 cloves garlic, crushed
    • 2 tablespoons plain flour
    • 1.35 litres chicken stock
    • 3 medium red potatoes, diced
    • 250ml single cream
    • 100g roasted red peppers (from a jar), drained and chopped
    • 2 teaspoons fresh thyme
    • salt and pepper to taste

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Melt the butter in a large saucepan over medium heat and mix in the olive oil. Saute the onion, carrot and celery for about 5 minutes, until onion is lightly browned. Stir in the garlic and continue to cook 1 minute. Mix in the flour. Whisk in the chicken stock and bring to the boil. Place the potatoes in the saucepan, reduce heat to low and cook 15 minutes, until potatoes are tender.
    2. Mix the cream into the saucepan. Stir in the roasted red peppers. Season with thyme, salt and pepper. Continue cooking until heated through.

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    Reviews in English (51)


    I had some red peppers in the fridge that were a few days old, and I went looking for recipes to use them up. This one really fit the bill! I roasted the peppers under the broiler and after letting them "steam" in a small paper bag for several minutes, the charred skins slipped right off; seeding and deveining is slippery but quick. I used only olive oil and I sub'd skim milk for the h&h (to save a few fat grams, of course!). I also pureed the soup -- I adore cream soups because they seem so decadent. The flavor was complex, and the color was lovely!  -  14 Apr 2007  (Review from Allrecipes US | Canada)


    This is one of my families favorites soups!! I actually add 2 jars of roasted red peppers and simmer the soup all day. It lets the potatoes cook down and the broth becomes thicker and adds flavor.  -  11 Feb 2006  (Review from Allrecipes US | Canada)


    This was very good... I made it for a crowd and didn't feel like dicing everything, so I roughly chopped everything, cooked as directed and pureed it in the end. That gave it a nice chowder-like consistency. And I will say, the flavor is wonderful the next day!  -  06 Jan 2008  (Review from Allrecipes US | Canada)