Roasted Red Pepper Potato Soup

I think I’ve made more soup this year than I ever have before, and I am nowhere near done!  I’ve been stocking up on lots of organic chicken and vegetable broth from Trader Joe’s, since I never really have enough leftover vegetables (or chicken bones) to make stock of my own.  I’ve been having so much fun making different varieties of soup!  I decided to use some roasted red peppers that I had stashed away in the pantry for this one, and oh my goodness.  Definitely another favorite for both Alex and me!

I used the basic ratios that I also used in my broccoli cheddar potato soup, removing the broccoli and cheese and adding in the roasted red peppers.  I love the slight tang and smokey flavor the roasted red peppers give to this soup.  I also recommend making this a day ahead of time, because the flavors just get even better as they sit in the fridge!  Leftovers were fantastic.
This soup goes perfectly with a crusty bread; I served it up with this easy rosemary cheddar quick bread.  The savory, buttery bread goes perfectly with the tang of the soup!  Choose your favorite bread here; this soup is definitely perfect for dunking!  Lately, I’ve been using red potatoes for everything, but you can use whatever potato is your favorite for soup!
The soup is extremely quick to come together, which is so key for me right now as I finish up the semester!  I spent my entire day Friday writing an 18-page research protocol with a 3-month old kitten as my “helper.”  He definitely did not make it easy to focus!  Now, I have one exam left on Tuesday, and I’m finished!  Does anybody else have a really hard time focusing when you know you’re so close to the end?  The number of study breaks I’ve taken today is a little ridiculous!  Thankfully, I had some leftovers stashed away in the fridge so I didn’t really need to cook at all – talk about a distraction right there, haha!
Oh, and get ready for some holiday baking recipes soon.. I’ve been mentally making a list of things I want to make as I study.  Planning on going at it immediately following my exam!  :)

 

What is your favorite quick and easy soup recipe for busy nights?
 
 
 
Roasted Red Pepper Potato Soup

serves 4-6

Roasted Red Pepper Potato Soup

  • 2 Tbsp olive oil or butter
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1-12 oz. jar of roasted red peppers, not drained
  • 3 cups potatoes, roughly chopped (about 3 medium potatoes)
  • 3 cups vegetable or chicken broth
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper, optional
  • 1/2 cup plain greek yogurt (I love Chobani)

In a large pot, heat the oil or butter over medium heat. Add the onion and garlic, and cook until fragrant and the onion is translucent. Add the roasted red peppers, potatoes, and broth, and cover, cooking until the potatoes are soft, about 20 minutes.

Once the potatoes are soft, transfer the mixture to a blender. Blend until smooth.

Transfer the pureed soup back to the soup pot, and stir in the salt, pepper, and cayenne pepper (if using). Remove the pot from the heat, and stir in the yogurt, until smooth.

Serve with crusty bread for dunking. Store any leftovers in an airtight container in the refrigerator (and they taste even better the next day!).

http://cookingalamel.com/2013/12/roasted-red-pepper-potato-soup.html