Have you ever had a French Fry Soup? This Vegan Roasted Pepper French Fry Soup is everything you want in a fall or winter meal. It’s rich, flavorful, warming . . . . . and healthy! Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
A little math equation for you: favorite, fresh flavors . . . plus wonderful textures . . . plus a bit of warming spices equals . . . a delicious and perfect puréed soup!
That’s exactly what’s going on here.
Sweet, smoky peppers . . . plus potato . . . plus a bit of cumin and chipotles equals . . . Roasted Pepper French Fry Soup.
Do you remember my Smoky Chipotle Parmesan French Fries?
I know, hard to forget. 😉 Well my French Fry Soup is more or less a soup version of those delicious fries.
With those fries in mind, I came up with the French Fry Soup recipe.
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 this potato eliminates any need or desire to add cream. (For me, anyway.) And while I particularly love the Yukon Golds, almost any potato variety will do the trick.
When you have a bite, you won’t believe this French Fry Soup is vegan.
And with the addition of subtly sweet roasted peppers, the flavors in your bowl will be over the top!
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.
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.
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