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Home » Recipes » Roasted Red Pepper Soup with Potatoes

Roasted Red Pepper Soup with Potatoes

By: Liz  /  Published: February 24, 2021  /  Updated: February 24, 2021  /   Leave a comment

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Roasted red pepper soup with potatoes is a delicious vegetarian soup, perfect for cold and dreary days.

The bold and smoky roasted red peppers and potatoes are pureed into a creamy and flavorful bowl of yumminess and it’s even better the next day!

Serve it alongside these homemade cheese crackers!

roasted red pepper soup in bowls

Ingredients for Roasted Red Pepper Potato Soup

  • olive oil
  • onion
  • roasted sweet red peppers, undrained
  • chopped green chiles
  • ground cumin
  • salt
  • ground coriander
  • diced gold potatoes
  • vegetable broth
  • fresh cilantro
  • lemon juice
  • cream cheese – cut a block into cubes or use spreadable cream cheese
ingredients for roasted red pepper soup

Directions

Step 1: Heat oil over medium-high heat in Dutch oven or large saucepan and saute onions for 2-3 minutes until tender and fragrant. Stir in the roasted red peppers, chiles, cumin, salt and coriander and continue cooking and stirring for a few minutes.

mixing red peppers and onions

Step 2: Stir in the vegetable broth and potatoes; bring to a boil. Reduce heat; cover and simmer until potatoes are tender (10-15 minutes). Stir in the cilantro and lemon juice. Let cool slightly.

red peppers and potatoes in broth

Step 3: In a blender, puree the cream cheese and half of the soup until smooth.

blended red pepper soup

Step 4: Return the pureed mixture to pan; stir in well and heat through before serving.

stockpot of soup broth

Recipe FAQ

Should I chop the roasted red peppers?

Chop away to your desired size. I do like leaving some of them in chunks; they look pretty in the soup.

Why roasted red peppers?

Roasting deepens the flavor and brings out the sweetness and smokiness of the pepper. It also makes it easy to remove the tough skins.

Can I make my own roasted red peppers?

Of course, but if you’re short on time the jarred roasted red peppers are great.

What kind of potatoes should I use?

For most soups and stews, a waxy potato or Yukon Gold is best as they don’t release as much starch and will hold up better.

How do I puree the soup?

Let the soup cool a smidge and then pour half of it into a heavy-duty blender along with the cream cheese. (I like using plastic blender containers for safety.) Puree for a minute or two until creamy.

bowl of roasted red pepper soup

Other soup recipes you’ll love

  • Crockpot Cheesy Potato Soup with Bacon
  • Sweet Potato Sunchoke Soup
  • Turnip Green Soup (Swamp Soup)
  • Instant Pot Bacon, Corn and Potato Chowder
  • Tomato Tortellini
soup bowl and spoon with red pepper soup
bowl of roasted red pepper soup

Roasted Red Pepper Soup with Potatoes

Liz – Eat Move Make
Roasted red pepper soup with potatoes is a flavorful vegetarian soup recipe. Tender potatoes, bold, smoky peppers pureed until creamy.
5 from 5 votes
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Soup
Cuisine American
Servings 6
Calories 226 kcal

Ingredients
  

  • 1 onion chopped
  • 2 tablespoons olive oil
  • 7 oz roasted sweet red peppers undrained and chopped
  • 4 oz can chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 3 cups diced peeled potatoes waxy, boiling potatoes or Yukon Gold
  • 3 cups vegetable broth
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon lemon juice
  • ½ cup cream cheese cubed or spreadable

Instructions
 

  • Heat olive oil over medium-high heat in Dutch oven or large saucepan and saute onions 2-3 minutes until tender and fragrant. Stir in the chopped, roasted red peppers, chiles, cumin, salt and coriander and cook for a couple more minutes. Add vegetable broth and potatoes; bring to a boil.
  • Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender. Stir in the chopped cilantro and lemon juice. Let cool slightly.
  • In a blender, puree the cream cheese and half of the soup until smooth. Return mixture to pan with remaining soup; stir in well and let simmer for about 15 minutes before serving.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 226kcalCarbohydrates: 28gProtein: 4gFat: 12gSaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 1539mgPotassium: 652mgFiber: 4gSugar: 3gVitamin A: 751IUVitamin C: 51mgCalcium: 70mgIron: 2mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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