Roasted bell peppers cream soup. Soup is the soul of a kitchen. The house always smells warm and inviting. I am a huge fan of soups and as soon as the weather cools off soup night is back on full force. Soup brings the feeling to be cared for, comfort, warmth.
There is also the convenient side of soup. Easy to prepare and healthy.
Roasted Bell Peppers Cream Soup
This roasted bell peppers cream soup is one of those soups that is silky-smooth. The thickness as well as the texture comes from the potatoes. The leeks and red bell peppers, both bring out a sweetness to this soup. A perfect combination.
I love making potage Parmentier and this is a variation of it. I do love leeks, once cooked they are the softest in flavor, sweet. Do not rush the cooking as you want the leek to become translucent and not burnt.
I used fresh red peppers because I found them at the market and they looked amazingly delicious. However, you can use the one in a bottle if you do not have fresh on hand or time is pressing and you want to make this for dinner.
A couple of points to keep in mind:
- If you do not have a handheld blender to puree the soup, you can use a countertop blender or food processor.
- Add only the solids to the blender or food processor bowl and do not overfill.
- Add a little of the liquid and replace the cover. Remove the vent from the lid or feed tube while pureeing until smooth. This will help the steam to be released. Transfer to a clean pot and continue with remaining solids.
- Blend well and add more liquid to adjust the consistency of the soup.
You can prepare it a couple of days ahead of time and refrigerate it.
Products and Equipment used to make this recipe
Roasted Bell Peppers Cream Soup
- 55 mins total
- 15 mins prep
- 40 mins cook
- serves 8 people
3 bell peppers. I used 2 red and 1 yellow
4 tablespoons unsalted butter
2 cups diced leeks, white and light green part only
5 cups potatoes, peeled and diced
6 cups chicken broth
1 sprig fresh thyme
1 cup heavy cream, warm
salt and pepper
fresh chives for garnish
Preheat the broiler. Place the red and yellow peppers under the broiler and turn as they roast so it is even on all sides. Place the roasted peppers in a small bowl, seal tight with foil and let them steam for 10 minutes. Remove from the bowl and pull off the skin. Use the back of a knife to remove the skin that will not come off. Remove the seeds, ribs and stems from the peppers. Chop them coarsely.
Melt butter in a soup pot over medium heat. Add the roasted peppers and leeks. Stir them in the butter to coat well. Reduce the heat to low and cook covered until the leeks are tender and translucent. About 5 minutes.
Add the potatoes, broth, and thyme. Bring to a simmer and cook partially covered until the potatoes are tender to be able to mash them with the back of a fork. 25 to 30 minutes. Remove any skim that comes to the surface. Keep the liquid level constant by adding more broth if need be.
Remove the pot from the heat and discard the thyme. With a handheld blender puree the soup. Bring back to a simmer over medium heat and add the heated cream. Season with salt and pepper. Serve in warm bowls and garnish with chives and some diced peppers if on hand.
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