Smoky Roasted Red Pepper and Potato Soup

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 tbsp unsalted butter (or more olive oil)
• 1 medium onion, diced
• 1 small carrot and 1 celery stalk, diced
• 1½ lb potatoes, peeled and cubed
• 2 roasted red bell peppers, chopped
• 4 cups low-sodium vegetable or chicken broth
• 1 cup water
• 2 cloves garlic, minced
• 1 tsp smoked paprika, ½ tsp dried thyme, 1 bay leaf
• ½ cup heavy cream (or half-and-half)
• Salt, black pepper, pinch red pepper flakes (optional)
• For serving: extra cream, smoked paprika, fresh parsley, croutons

Do This

• 1. Sauté onion, carrot, and celery in olive oil and butter over medium heat until soft, 5–7 minutes. Add garlic, smoked paprika, and thyme; cook 1 minute.
• 2. Stir in potatoes, bay leaf, broth, and water. Bring to a boil, then simmer (partially covered) until potatoes are very tender, 15–18 minutes.
• 3. Add chopped roasted red peppers and simmer 2–3 minutes to heat through. Remove bay leaf.
• 4. Blend the soup until smooth with an immersion blender, or in batches in a countertop blender (vent the lid and be careful with hot liquid).
• 5. Return to pot if needed. Stir in heavy cream; gently rewarm without boiling. Adjust thickness with a splash of broth or water if needed.
• 6. Season generously with salt, black pepper, a pinch of red pepper flakes, and a squeeze of lemon juice if you like.
• 7. Serve hot, topped with a swirl of cream, a dusting of smoked paprika, fresh parsley, and crunchy croutons.

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Why You’ll Love This Recipe

• Silky, comforting texture with cozy potato richness and bright, smoky roasted pepper flavor.
• Simple, affordable ingredients you can find at any grocery store, plus an easy one-pot method.
• Blends into a gorgeous, vibrant orange-red bowl that looks special enough for guests.
• Easily adaptable: make it vegetarian, vegan, spicy, or extra creamy with just a few tweaks.

Grocery List

• Produce: Potatoes, yellow onion, carrot, celery, garlic, roasted red bell peppers (or fresh red bell peppers to roast), fresh parsley or chives, lemon (optional).
• Dairy: Unsalted butter, heavy cream (or half-and-half, or dairy-free alternative).
• Pantry: Olive oil, low-sodium vegetable or chicken broth, smoked paprika, dried thyme, bay leaf, red pepper flakes, salt, black pepper, croutons or bread for serving.

Full Ingredients

For the Potato and Roasted Red Pepper Soup

• 2 tbsp olive oil
• 1 tbsp unsalted butter (or use 1 more tbsp olive oil for dairy-free)
• 1 medium yellow onion, diced (about 1½ cups)
• 1 small carrot, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1½ lb (about 680 g) Yukon Gold or Russet potatoes, peeled and cut into ½-inch cubes (about 4 medium potatoes)
• 2 roasted red bell peppers, jarred or homemade, drained and chopped (about 1 cup / 230 g)
• 4 cups (960 ml) low-sodium vegetable or chicken broth
• 1 cup (240 ml) water (or additional broth)
• 1 bay leaf
• 1 tsp smoked paprika
• ½ tsp dried thyme (or 1 tsp finely chopped fresh thyme)
• ¾–1 tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• Pinch red pepper flakes (optional, for gentle heat)
• ½ cup (120 ml) heavy cream or half-and-half
• 1–2 tsp fresh lemon juice or sherry vinegar (optional, to brighten the flavor)

For Serving (Optional but Recommended)

• Extra heavy cream or half-and-half, for drizzling
• Additional roasted red pepper, cut into thin strips
• 2 tbsp chopped fresh parsley or chives
• Pinch of smoked paprika, for dusting on top
• Croutons or toasted baguette slices, for crunch

Step-by-Step Instructions

Step 1: Prep the vegetables

Peel the potatoes and cut them into roughly ½-inch cubes so they cook evenly and blend smoothly. Dice the onion, carrot, and celery into small, even pieces so they soften at the same rate. Mince the garlic. If you are using jarred roasted red peppers, drain them well and pat them dry with a paper towel, then chop into chunks. If they are whole peppers, remove any seeds and stems before chopping.

Have all the seasonings (smoked paprika, dried thyme, bay leaf, salt, and pepper) ready to go so you can build flavor in layers while cooking.

Step 2: Sauté the aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted and is gently foaming, add the diced onion, carrot, and celery along with a small pinch of salt. Cook, stirring occasionally, until the vegetables are soft and the onion is translucent, about 5–7 minutes.

Add the minced garlic, smoked paprika, and dried thyme. Cook for 30–60 seconds, stirring constantly, just until fragrant. This quick step wakes up the spices and builds a deeper, smoky base for the soup.

Step 3: Add the potatoes and simmer

Stir in the cubed potatoes and bay leaf, coating them in the aromatic mixture. Pour in the broth and water. Scrape the bottom of the pot with a wooden spoon to release any browned bits, which add flavor.

Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low or medium-low so the soup simmers steadily. Partially cover the pot with a lid and cook for 15–18 minutes, or until the potatoes are very tender and easily crushed with a spoon. The liquid should be gently bubbling, not vigorously boiling.

Step 4: Add the roasted red peppers and blend

Remove and discard the bay leaf. Add the chopped roasted red peppers to the pot and simmer for another 2–3 minutes to warm them through and let their flavor mingle with the potatoes and broth.

Turn off the heat. Use an immersion blender to purée the soup directly in the pot until it is completely smooth and velvety. Move the blender around and tilt the pot slightly as needed to catch any remaining chunks.

If you are using a countertop blender, carefully ladle the hot soup into the blender in batches, filling it only halfway each time. Loosely cover the lid, leaving a small vent, and hold a kitchen towel over the top to prevent splatters. Blend until smooth, then return the puréed soup to the pot.

Step 5: Add cream and adjust seasoning

Return the pot to low heat if needed. Stir in the heavy cream or half-and-half until fully incorporated. Gently heat the soup until steaming, but do not let it boil vigorously once the cream is added, as this can affect the texture.

Taste the soup and season with ¾–1 tsp kosher salt (or to taste) and the black pepper. If you like a gentle kick, add a pinch of red pepper flakes. For a brighter, slightly tangy finish that balances the richness, stir in 1–2 teaspoons of fresh lemon juice or a splash of sherry vinegar. If the soup is thicker than you prefer, thin it with a little extra broth or water, adding 2–3 tablespoons at a time until it reaches your ideal consistency.

Step 6: Serve and garnish

Ladle the hot soup into warm bowls. For a cozy, restaurant-style presentation, drizzle a small spoonful of cream or half-and-half over each bowl and gently swirl it with the tip of a spoon. Dust lightly with smoked paprika for color and a touch of extra smokiness.

Finish with a sprinkle of chopped fresh parsley or chives and a handful of crunchy croutons or a slice of toasted baguette on the side. Serve immediately while steaming and velvety, ideally with extra bread for dipping.

Pro Tips

• Cut potatoes evenly: Uniform ½-inch cubes help the potatoes cook at the same speed and blend into a smooth, silky soup.
• Blend very thoroughly: For an ultra-creamy texture, blend longer than you think you need to. You can even pass the soup through a fine-mesh sieve for a restaurant-smooth finish.
• Adjust thickness at the end: The soup will thicken slightly as it cools. Keep extra warm broth or water on hand to loosen it just before serving if needed.
• Layer the smokiness: Smoked paprika plus roasted red peppers gives a deep, cozy flavor. If you love smoke, add an extra pinch of smoked paprika at the end instead of more salt.
• Mind the salt if using jarred peppers: Jarred roasted peppers and store-bought broth can be salty, so season in stages and taste as you go.

Variations

• Vegan and dairy-free: Use all olive oil instead of butter, and swap the heavy cream for ½ cup of full-fat coconut milk or a homemade cashew cream. The soup will still be wonderfully rich and silky.
• Chunky homestyle version: Blend only about two-thirds of the soup, then stir it back into the pot. You will get a mix of smooth base with soft potato bits and pepper pieces for more texture.
• Roast-your-own pepper upgrade: Roast 2–3 fresh red bell peppers under a broiler at 450°F (230°C), turning until blackened, then steam in a covered bowl for 10 minutes. Peel, seed, and chop before adding in Step 4 for an even smokier, sweeter flavor.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stove over low to medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if it has thickened in the fridge.

For longer storage, you can freeze the soup for up to 3 months. For the best texture, freeze it before adding the cream, then stir in fresh cream after reheating. Thaw overnight in the refrigerator, then reheat on the stovetop. Always taste and adjust seasoning with salt, pepper, and a bit of lemon juice after reheating, as flavors can dull slightly over time.

Nutrition (per serving)

Approximate values for 1 of 4 servings (including cream, but not toppings like croutons): about 280 calories; 6 g protein; 17 g fat; 27 g carbohydrates; 4 g fiber; 650 mg sodium. Actual values will vary based on the exact ingredients and brands you use.