This Roasted Pepper French Fry Soup is everything you want in a comfort food. It’s French Fry Soup, after all! It’s rich, flavorful, warming . . . . . and healthy! A little math equation for you:
favorite, fresh flavors + wonderful textures + a bit of warming spices = a delicious and perfect puréed soup.
That’s exactly what’s going on here, and can be translated to:
Sweet, smoky peppers + plus potato + a bit of cumin and chipotles = Roasted Pepper French Fry Soup.
The inspiration for this soup was quite simply my Smoky Chipotle Parmesan French Fries. I really wanted to make a soup with a similar flavor profile.
This French Fry Soup is more or less a soup version of those delicious fries.
How to Make Soup Creamy Without Cream
I always love adding Idaho Yukon Gold potatoes to my puréed soups, as they add an incredible creamy richness, and are a great way to thicken the consistency.
Using potato eliminates any need or desire to add cream. While I particularly love the Yukon Golds, almost any potato variety will do the trick.
Rice works similarly in puréed soups.
What’s in Roasted Red Pepper French Fry Soup?
We’ve covered a few of the ingredients, but this list will help you get a feel for the flavor.
- olive oil
- Chipotle peppers in adobo sauce
- roasted peppers
- vegetable stock
- maple syrup
- Smoky Chipotle Parmesan French Fries
Are you hungry yet?
- I love roasting my own peppers — however, to save time, you can always purchase jarred roasted, peeled and seeded peppers. If you do choose to make your own, you can do so up to 4 days ahead of time.
- You can make the fries before starting the soup, or while it’s simmering.
- The color of your soup will vary, depending on the color of the peppers and the color of the stock you use.
I hope you enjoy every last spoonful (and fry!) of this French Fry Soup recipe.
This Roasted Pepper French Fry Soup is everything you want in a fall or winter meal. It's rich, flavorful, warming and healthy!
- 2 tablespoons olive oil
- 1 cup yellow onion, roughly chopped
- 1 tablespoon garlic, roughly chopped
- 3/4 teaspoon ground cumin
- 2 teaspoons chipotles in adobo sauce
- 1 1/4 pound Idaho Yukon Gold potatoes, peeled, roughly chopped
- 2 3/4 pounds roasted yellow or red bell peppers (click here for How to Roast Peppers)
- 5 cups vegetable stock
- 1 1/4 teaspoon salt
- 2 teaspoons maple syrup
- 1 whole recipe Smoky Chipotle Parmesan French Fries (click here for the recipe)
Coat the bottom of a medium to large stock pot with the olive oil and place it over medium heat. Add the onion and garlic and cook until the onions are soft, about 5 minutes.
Stir in the cumin and chipotles in adobo sauce and cook for about a minute, to combine the flavors.
Add the potato and roasted peppers (here's how to roast, peel and seed the peppers). Mix all of the ingredients together and cook for about 5 minutes.
Add the stock and turn the heat to high. Bring the soup to a boil, then immediately turn the heat to low, cover the pot, and simmer until the potato chunks are tender (they should easily slide off of fork prongs) -- about 30 minutes.
Garnish each serving of soup with a small handful of the Smoky Chipotle Parmesan French Fries.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.