Creamy Roasted Red Pepper Soup
User Reviews
5
Creamy Roasted Red Pepper Soup
Description
This soup uses peeled and cubed russet potatoes cooked in salted water until tender, providing a creamy consistency after blending with plant-based milk. The addition of roasted red bell peppers and fresh basil introduces aromatic and sweet flavor elements that balance the mild potato base. Black pepper adds subtle spice to round out the flavor profile.
The method involves boiling the potatoes, then blending them along with the peppers, basil, and milk to a smooth consistency. The soup can be thinned further with more plant-based milk as needed. Using an immersion blender in the pot is an alternative to a food processor or blender.
The soup’s texture is creamy yet light due to the absence of added cream, relying on potato starch and milk for richness. Russet potatoes are preferred over waxy varieties like red potatoes to avoid a sticky or gluey texture, making the soup smooth and palatable.
Ingredients
- 4 cups of water or more if needed
- 4 russet potato peeled and cubed, medium
- Pinch salt
- 1 teaspoon oil or water
- ½ cup unsweetened plant-based milk plus about 1 cup more to thin, if needed
- ⅔ cup basil chopped, fresh
- 1 cup red bell pepper drained, roasted, store-bought or homemade
- black pepper to taste
Instructions
- In a large pot, boil water, add potatoes and salt, and bring to boil for about 30 to 35 minutes.
- When potatoes are finished cooking, drain and rinse them and add them to a food processor or blender. Add the plant-based milk and blend for 1 minute. The potatoes will have a creamy consistency.
- Add the rest of the ingredients to the processor or blender and mix until smooth. To thin out the soup, add the desired amount of plant-based milk and pulse to combine the ingredients. Stop when you reach the desired consistency. Reheat in a soup pot and serve.
Notes
- Prefer russet potatoes over waxy red potatoes to avoid a glue-like consistency in the soup.
- Cook potatoes in salted water to enhance their flavor from the start.
- Use a high-speed blender for the smoothest texture, blending in batches if necessary to manage consistency.
- An immersion blender can be used directly in the pot as an alternative blending method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 552mg | 23% |
| Potassium | 951mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 29mg | 32% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
