Roasted Red Pepper and Potato Soup

Posted in Recipes August 9, 2013

Even though it’s summer time, we still love the comfort and satisfaction of eating a nice, hearty bowl of soup. This delicious roasted red pepper and potato soup is simple to make and is SO Delicious!

Here’s what you’ll need:

5 cups vegetable broth
1 cup So Delicious Dairy Free® Original Coconut Milk beverage
5 russet potatoes
1 sweet potato
2 red bell peppers
4 cloves garlic, minced
½ yellow onion, diced
¼ flour
3 Tbsp. cumin
1 ½ Tbsp. chili powder
½ cup olive oil

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1. Start by roasting the red peppers under your broiler directly on oven rack. Turn them as skin blackens, being sure to cook as evenly as possible on all sides. Remove from oven, and place roasted peppers in a large bowl and cover with plastic wrap to allow them to cool (this also allows you to easily removed the skins once they cool). Once cooled, peel, dice, and remove the seeds.

2. Boil the potatoes and sweet potato in a large pot of salted water and cook until tender. Drain, add So Delicious® coconut milk, and mash the potatoes (you don’t have to be too thorough mashing them now since this will all be blended later anyway).

3. In a large skillet, warm olive oil over medium-low heat, then add the garlic and onions, sautéing until lightly browned. Mix the flour and dry spices together, then add to the skillet, stirring until it begins to bubble, forming a light brown paste. Gradually add broth, whisking it in to form a gravy-like sauce. Simmer for 10 minutes, then stir in mashed potatoes and diced peppers.

4. Simmer for 5 more minutes, and add salt and pepper to taste. Once the stew is done and mixed together, we like to blend it all together to make a smooth soup, but you can leave it as-is if you’d prefer more of a stew.

That’s it! Serve with your favorite sides and salads. Personally, we like enjoying this tasty soup with a nice, warm crusty bread with a little olive oil or hummus, but there’s no right or wrong way to enjoy this delectable dairy-free soup.