Best Roasted Red Pepper And Potato Soup Recipes

ROASTED RED PEPPER AND POTATO SOUP

Steps:

• Melt the butter in a large pot 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 broth, and bring to a boil. Place the potatoes in the pot, reduce heat to low, and cook 15 minutes, until potatoes are tender.
• Mix the half-and-half into the pot. Stir in the roasted red peppers. Season with thyme, salt, and pepper. Continue cooking until heated through.

CURRIED SWEET POTATO AND ROASTED RED PEPPER SOUP

Steps:

• Saute chopped onion in olive oil together with garlic and ginger for about 2 minutes.
• Chop 2 sweet potatoes into medium sized chunks.
• Cook sweet potatoes with onion, garlic and ginger for about 5 minutes.
• Add water, roasted red pepper, chicken soup mix and spices.
• Cook for 30 minutes or until sweet potatoes are soft.
• Take pot off the heat.
• Puree wither using a food processor once soup is cooled or in the pot directly with an immersion (stick) blender.
• Adjust with spices and water as needed.
• Top with croûtons and/or a little rum and enjoy!

ROASTED RED PEPPER AND SWEET POTATO SOUP

Steps:

• In a roasting pan, toss together the peppers, potatoes, onion, garlic, oil, Italian seasonings, salt and pepper.
• Roast @ 425*, for 1 hour, or until tender and golden around the edges. Make sure you stir the vegetables at least once during cooking.
• In a food processor, puree the vegetables with stock in batches. Strain into a large pot.
• Whisk in 1 cup water.
• Bring soup to boil; cover, reduce heat and simmer for 5 minutes.
• Serve, topped with the yogurt that's been mixed with the parsley.