Roasted red pepper soup

Roasted Red Pepper Soup with Lots of Stir-Ins

We are soup eaters in my house, and I like to prepare soup that can be dressed up by each person, according to their own taste. This recipe is from my December 2020 Times Union column, and can be read here (the TU site), or here (mine). It went along with Chocolate Sweet Potato Spice Cake and Roasted Red Cabbage with Olives and Pistachios.

A bowl of soup is a blank palette, really, and ready for herbs, seeds, cheese, avocado and whatever else that’s crunchy, salty, cheesy or otherwise interesting stirred in.

Here, roasted red pepper soup is made flavorful with a few Mexican twists: cumin and a little chile pepper. The warm chile is a good partner to sweet roasted pepper (and this is a cheater recipe – jarred red peppers are easy and work perfectly.) Two potatoes make this soup creamy without any dairy, and protein can be added into each bowl as well: leftover roasted chicken or pork, or chickpeas for vegetarians. Stir in tortilla chips for crunch and salt.

Roasted Red Pepper Soup with lots of stir-ins

Recipe by Caroline BarrettCourse: Appetizers + Snacks, Salads + Veggies




  • Olive oil

  • 1 small red onion, peeled and chopped

  • 2 garlic cloves, peeled and minced

  • 2 heaping teaspoons cumin

  • 1 teaspoon ancho chile powder (easily found in the spice section of the grocery)

  • ½ teaspoon kosher salt

  • 2 jars roasted red peppers, with their liquid

  • 2 medium white potatoes, peeled and cut into chunks

  • 6 cups unsalted broth (vegetable or chicken)

  • Salt and pepper, to taste

  • For serving: cilantro, toasted pumpkin seeds, avocado, shredded chicken, grated cheese, tortilla chips, hot sauce and whatever else you’d like to stir in!


  • In a large pot, heat a few tablespoons of olive oil over medium heat. Add the onion and cook until soft and beginning to brown at the edges. Add the garlic and cook for another minute. Stir in the cumin, ancho chile powder, salt and add a little more oil if it’s dry. Add the peppers and their liquid, potatoes and broth and bring to a boil, then turn down and simmer for 20 minutes, with the lid ajar. Stir now and then.
  • When the potatoes are soft, turn off the heat. Use an immersion blender to puree the soup, or let cool and puree in a blender. Taste and add salt and pepper if desired. Serve hot with the accompaniments.

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