Pureed Red Pepper and Potato Soup Recipe

Looking for an easy pureed red pepper and potato soup recipe? Learn how to make pureed red pepper and potato soup using healthy ingredients.


Submitted by acarr

Makes 6 servings



This is a beautiful soup with a deep, rich flavor to match the color. Make sure to strain the soup after you puree it, a quick step that also saves you the trouble of peeling the peppers.

Recipe Ingredients for pureed red pepper and potato soup

2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
4 garlic cloves, minced
1 tablespoon tomato paste
4 large bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes, peeled and diced
2 quarts vegetable broth

Recipe Directions for pureed red pepper and potato soup

  1. Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add 1/2 teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another 1/2 teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

  2. Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.

  3. Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.

Categories

Soup

Nutrition Facts
Serving Size 545.1g
Amount Per Serving
Calories
196
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1039mg
43%
Potassium
930mg
27%
Total Carbohydrates
24.1g
8%
Dietary Fiber
5.1g
20%
Sugars
8.1g
Protein
9.4g
Vitamin A 117% Vitamin C 264%
Calcium 4% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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