Thanksgiving is right around the corner, which probably means you aren’t looking to kill yourself in the kitchen beforehand. I had several odds and ends of veggies in my kitchen, and I was looking to use up some celery and carrots before they expired. Enter this roasted red pepper soup with carrot and potato.
This is extremely easy to make (only 30 minutes!) and requires some quick chopping and stewing on the stove. The red peppers are very fragrant and the potato provides a filling texture that will keep you satisfied for hours.
You can certainly roast your own red peppers in the oven. If so, simply core about two red bell peppers, slice in halves and place on a foiled baking sheet. Drizzle with some olive oil to coat both sides and place in the oven at 400 degrees for around 25 minutes. They should look slightly charred but not complete raisins.
HOWEVER – many grocery stores will actually jar roasted red peppers which is what I used for this recipe. This dramatically reduces cook time and you can already guarantee that the red peppers will be the perfect texture. I bought mine at Trader Joe’s (as I do most things – does anyone else dislike big grocery stores?)
This dish can easily be turned vegan or vegetarian as well – just swap the chicken broth for vegetable broth. I tend to just really enjoy the taste of chicken broth so I gravitate towards it when making soup.
Also, I do blend about 50% of the soup in a ninja blender. This is because I am 25 and do not live seaside yet like Ina Garten. However, if you do have an immersion blender, definitely use it for this recipe. But just know you CAN use whatever kind of blender you have on hand to get the creamy texture.
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If you like my pumpkin Staub pumpkin serving bowls, you can get them from Bed Bath and Beyond here. Perfect for serving roasted red pepper soup with carrot and potato OR LOTS OF OTHER RECIPES 😉 Preferably, maybe, my chicken and dumplings?
What you need: A large pot or dutch oven, a sharp knife, immersion blender or regular blender.
Time: 30 minutes
Makes: 6-7 bowls of soup
Ingredients:
- 12 – 14 baby carrots (or 5 regular sized ones), chopped
- 6 celery stalks, chopped
- 1/2 of a yellow onion, diced
- 2-3 medium sized yukon gold potatoes
- 4 tablespoons of tomato paste
- 4 cloves of garlic, peeled and minced
- 1 jar of roasted red peppers (12 – 16 oz. works)
- 2-3 tablespoons of olive oil
- 4 cups of low sodium chicken broth
- 2 teaspoons of smoked paprika
- 2 tablespoons of thyme
- 2 sprigs of rosemary
- 1 teaspoon of roasted red pepper flakes
- salt and pepper to taste
Directions:
In a pot or dutch oven over medium high heat, heat the olive oil until it shimmers, about 30 seconds. Add the onion and garlic and sauté for 5 minutes until the onions appear more transparent. Add carrots, celery and potatoes and cook for another 5-7 minutes, stirring occasionally.
Add the jar of roasted red pepper (no need to drain!), as well as paprika, tomato paste, and a pinch of salt and pepper. Stir to combine, coating all the vegetables. Add the chicken broth, rosemary, thyme and red pepper flakes.
Bring the soup to a boil, and then reduce and simmer for 15 minutes or until the potatoes are soft.
Transfer about half of the soup into a blender and blend until smooth. If you are using a ninja or bullet, be careful to not trap too much steam inside of the pressure will build (and make a mess when you open it up). You will likely need to blend in two batches.
Return the soup to the pot. You can continue to simmer to thicken for a few more minutes or prepare to serve!
