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. 

Roasted Bell Peppers Cream soup

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

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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.

Roasted bell peppers cream soup

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.

Equipment Needed

Please follow the link to access the product of your preference.

Small bowl – to sweat the bell peppers once out of the oven.

Small knife – to assist with removing the skin from the flesh of your bell peppers and then chopping them.

Soup pot – check for the size as you want all your ingredients to fit in and cook.

Handheld blender – to puree your soup

Soup bowls – presentation has a huge part in cooking.

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02/18/2024 09:20 am GMT

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.

Roasted bell peppers cream soup inside blue and white cups

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.

roasted bell pepper creamy soup in soup white cups wiht spoons and toasted bread

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

Can I use other types of peppers for this recipe?

Sure, you can use any type of bell pepper for this great recipe. The flavor will vary slightly depending on the type of bell pepper you use, as each has a unique, delicious flavor profile. For instance, green bell peppers are slightly more bitter, while orange and yellow bell peppers are sweeter and less tangy than red ones.

What can I serve this soup with?

This creamy bell pepper soup can be served with a slice of crusty bread for dipping. It also pairs well with a light, green, hearty salad or a grilled cheese sandwich for a complete meal.

Can I use dried thyme instead of fresh?

You can use dried thyme if fresh isn’t available. Generally, it would be best if you used one-third of the dried thyme as fresh since dried herbs are more potent.

If you enjoy this roasted bell pepper cream soup, you may want to try my other recipes:

Easy Cream of Carrot Soup

10 Top Fall Soup Recipes – Easy, Warm and Delicious

French Onion Soup – A Traditional Recipe

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Roasted Bell Peppers Cream Soup

5 from 73 votes
Roasted bell peppers cream soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8 people
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 on full force.

Ingredients 

  • 3 bell peppers, 2 red and 1 yellow
  • 4 tablespoons unsalted butter
  • 2 cups leeks, diced white and light green part only
  • 5 cups potatoes, peeled and diced
  • 6 cups chicken broth
  • 1 sprig thyme
  • 1 cup heavy cream
  • salt and pepper
  • freh chives, for garnish

Instructions

  • 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 them 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 s, 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.

Nutrition

Calories: 189kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 663mg | Potassium: 298mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2380IU | Vitamin C: 72mg | Calcium: 48mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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