Roasted Bell Peppers Cream Soup

Roasted bell peppers cream soup. Soup is the soul of a kitchen.

The house always smells warm and inviting. I am a massive fan of soups, and as soon as the weather cools off, soup night is back in full force. 

Soup brings the feeling of being cared for and warmth – the perfect comfort food.

There is also the convenient side of soup. Easy to prepare and healthy.

In this Article

What is Roasted Bell Peppers Cream Soup

This roasted bell pepper cream soup is one of those favorite silky-smooth soups. The thickness, as well as the texture, comes from the potatoes.

The leeks and red bell peppers bring a hint of sweetness to this comforting 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 and 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.

Recipe Tips

• You can use a countertop blender or food processor if you do not have a handheld blender to puree the soup.
• Add 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 the remaining solids.
• Blend well and add more liquid to adjust the consistency of the soup.

Step by Step instructions

Preheat the broiler.

Place red and yellow fresh peppers on a baking sheet, put them under the broiler, and turn as they roast so it is even on all sides.

Once done, place the roasted peppers in a small bowl, seal them tight with foil, and let them steam for 10-15 minutes. Remove from the bowl and pull off the skin.

The best way to remove the skin that will not come off is to use the back of a knife. 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, chicken stock, and thyme. Bring to a simmer and cook partially covered until the potatoes are tender and you are 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 or immersion 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 diced peppers if on hand.

You can prepare it a couple of days ahead of time and refrigerate it.

Can You Blend the Soup in a Blender?

You can blend the soup in a regular blender, but it should be done carefully for a couple of key reasons. 

First, blending hot liquids can cause the contents in the blender to expand rapidly, which could result in splashes of hot soup.

To avoid this, never fill the blender more than halfway when blending hot ingredients. 

Second, the steam generated by the hot soup can create pressure within the sealed blender, possibly leading to the lid popping off during operation. 

To mitigate this risk, always remove the centerpiece of the blender lid to allow steam to escape, and cover it with a clean kitchen towel while blending.

This provides a vent for the steam while containing any potential splashes. 

Substitutes and additions

If leeks are not readily available, you can substitute them with onions. The flavor profile will change slightly, but the soup will still be delicious.

You can replace the chicken broth with vegetable broth for a vegetarian version.

If you’d like to add protein to this soup, shredded chicken or diced tofu would work wonderfully.

You can also experiment with different herbs and spices to give your soup a personalized touch. Some suggestions include adding a dash of smoked paprika or a sprinkle of crushed red pepper flakes for a bit of heat.

Consider adding a dollop of sour cream or a drizzle of truffle oil just before serving for a gourmet touch.

Storage 

Refrigerator:

The Roasted Bell Peppers Cream Soup stores well, making it ideal for meal prep or leftovers. Let the soup cool completely if you have leftovers before transferring to an airtight container.

It can be stored in the refrigerator for up to 4 days, ready to be reheated on the stove over medium-low heat or in the microwave.

Freezer:

This soup is also freezer-friendly. Once cooled, portion the soup into freezer-safe bags or containers, leaving some space for expansion.

Freeze the soup for up to 3 months. The next time you’re ready to enjoy it, let the soup thaw in the fridge overnight before reheating.

As for making this soup, you can prepare it completely and store it in the fridge a day before serving.

This allows the flavors to mingle and intensify, resulting in an even more delicious soup. Just add the cream after reheating the soup, right before serving.

Frequently Asked Questions

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