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Roasted Pepepr Potato Soup Recipe - Topped with Chipotle Parmesan Fries - it's divine!

Roasted Pepper French Fry Soup

This Roasted Pepper French Fry Soup is everything you want in a fall or winter meal. It's rich, flavorful, warming and healthy!

*Please note that before you begin this recipe you should roast the peppers and make the Smoky Chipotle Parmesan French Fries. Together they will take about 1 hour.

Course First Course, Soup
Cuisine American
Keyword creamy vegan soups, fall and winter soups
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 350 kcal
Author Valentina K. Wein

Ingredients

Instructions

  1. 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.

  2. Stir in the cumin and chipotles in adobo sauce and cook for about a minute, to combine the flavors.
  3. 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.
  4. 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.
  5. Use an immersion blender or powerful standing blender to purée the soup until it’s as smooth as possible. Stir in the salt and syrup and stir to blend.

  6. Garnish each serving of soup with a small handful of the Smoky Chipotle Parmesan French Fries.

Recipe Notes

Please note that the prep time does not include roasting, peeling and seeding the peppers or making the 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.