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Red Pepper Potato Soup

Red Pepper Potato Soup

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
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constantly_experimenting

It's a comfort soup with a blend of flavors.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
  3. While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
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Reviews

family of five
13

family of five

2/7/2011

Unique and edible, but probably won't make again.

JARRIE
12

JARRIE

9/7/2010

This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of that. It's just right. Interestingly, I believe the "sweet" spices are what adds the "comfort" to this soup--there IS something unidentifiably "homey" about the flavor, and I'm pretty sure it's the sweet spices. As far as changes went: I reduced the butter, reduced the salt, and added 5 oz. fresh spinach at the end after I removed the soup from the heat, simply because it needed to go. Thanks for the recipe!

Amber
8

Amber

11/13/2009

This soup was so very good. The nutmeg and cinnamon add such an interesting aroma that everyone in the house had to come see what it was. And the mixture of salty and sweet was perfectly balanced. I will definitely be making this one again.

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