Red Pepper Potato Soup Recipe - Allrecipes.com
Red Pepper Potato Soup Recipe
  • READY IN 1 hr

Red Pepper Potato Soup

Recipe by  

"It's a comfort soup with a blend of flavors."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. Place the red bell pepper on the prepared baking sheet and roast in the preheated oven until the skin blisters, 15 to 20 minutes. Handling carefully, cut small slits with a knife into each of the 4 sides of the hot pepper. Immediately plunge the pepper a small bowl full of ice water for 2 minutes. Slice the pepper in half. Remove and discard the skin. Chop the flesh into small pieces. Set aside.
  3. While the pepper roasts, melt the butter in a large pot over medium heat. Cook the onion, celery, and garlic in the melted butter until tender, about 5 minutes. Pour 3 cups of the chicken stock into the pot; season with salt and pepper. Add 3 more cups of the chicken stock, the carrots, nutmeg, and cinnamon. Stir the potatoes into the soup along with the remaining 2 cups of stock; bring to a boil for 10 minutes. Add the roasted pepper, sage, and ginger. Continue boiling until the potatoes and carrots are tender, another 10 to 15 minutes. Serve hot.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

This soup is surprisingly tasty for being a meatless meal. I was hesitant about the cinnamon, nutmeg, and ginger, but followed the recipe's instructions, and the end product isn't "too" any of that. It's just right. Interestingly, I believe the "sweet" spices are what adds the "comfort" to this soup--there IS something unidentifiably "homey" about the flavor, and I'm pretty sure it's the sweet spices. As far as changes went: I reduced the butter, reduced the salt, and added 5 oz. fresh spinach at the end after I removed the soup from the heat, simply because it needed to go. Thanks for the recipe!

 
Most Helpful Critical Review
Feb 07, 2011

Unique and edible, but probably won't make again.

 

15 Ratings

Nov 13, 2009

This soup was so very good. The nutmeg and cinnamon add such an interesting aroma that everyone in the house had to come see what it was. And the mixture of salty and sweet was perfectly balanced. I will definitely be making this one again.

 
Sep 17, 2009

I really liked this soup and I'm not a big fan of soup. I used beef broth since I was out of chicken broth. My teen-agers absolutely loved it!!

 
Oct 20, 2010

This recipe is wonderful. My husband ate 4 helpings and the baby ate it too! Great for a cold night. I didn't have celery, nutmeg or sage so I used only 6 cups of chicken broth. I may try it in full next time but maybe not. I was really proud of this meal without all of that. Very good soup! Thank you!

 
Dec 15, 2009

Delicious! Really simple and really tasty. I don't have access to a blender at the moment, so I was looking for a soup recipe that didn't involve any pureeing and this one worked perfectly.

 
Apr 04, 2011

This is amazing! I took it to a church dinner last night and had many requests for the recipe. I think the cinnamon is what makes it so unique and tasty!

 
Feb 02, 2011

I made this soup with beef stock, without onion and without sage. I halved the recipe as I cooked it in the crockpot. Came home and pureed it with a hand held mixer just before I served it with buttered bread. It wasn't as sweet as I expected, but was very tasty nevertheless.

 

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Nutrition

  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 34 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 1102 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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