Roasted Red Pepper & Potato Soup

What a fabulous combination roasted pepper and potato are. I've cooked and blended some roasted peppers in to my standard potato soup giving it additional flavour and colour. The soup is so creamy and rich, it's really such a treat. I hope y'all enjoy it!

Roasted Red Pepper & Potato Soup



Prep Time: 20 Min

Cook Time: 35 Min

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1. Begin melting the butter and EVOO together in a large saucepot over medium heat. Once melted and bubbly, add the carrots, onions, celery, and a good pinch of sea salt and black pepper. Stir in the red pepper flakes and cook 6 – 8 minutes stirring occasionally.

 

1. Stir in the potatoes, roasted red peppers, 1 Tbsp. dried basil, and another generous pinch of sea salt. Cover and continue cooking about 5 minutes.

 

1. Pour in the vegetable stock and milk. Once the soup starts to slowly boil, reduce heat to medium low, cover, and simmer roughly 20 minutes until all vegetables are fully cooked.

 

1. Remove the pot from the heat and use an immersion blender to puree the soup. You can choose to leave some chunks or thoroughly blend! Once blended, stir in remaining basil, the whipping cream, and 1 ½ Tsp. sea salt (more if desired.)

 

1. Serve and garnish with freshly cracked peppercorns, grated parmesan, and chopped parsley. ENJOY!

                    Grocery List

• ¼ C Unsalted Butter
• 1 Tbsp. EVOO
• 2 Yellow Onions, chopped
• 1 Carrot, chopped
• 2 stalks Celery, chopped
• 7 Medium Sized Russet potatoes, diced
• 3 Roasted Red Peppers
• 4 C Low Sodium Vegetable Stock
• 1 C 2% Milk
• 1 Tbsp. Red Pepper Flakes
• 1 ½ Tbsp. Dried Basil
• ¾ C Whipping Cream
• Sea Salt / Pepper

 

• Grated Parmesan, Fresh Parsley - Garnish