Roasted Pepper and Potato Soup

A bowl of soup with pumpkin seeds on top and a spoon scooping into it

Sweet roasted peppers blended together with potato and spice to create a healthy and hearty soup.


Units Scale
  • 2 TBS Oil (Avocado or Olive)
  • 3 Sweet peppers- Orange and Red Bell pepper work nicely. (Sliced)
  • 2 Tomatoes (Sliced)
  • 1 Onion (Diced)
  • 4 Cloves Garlic (Minced)
  • 8 cup Stock (Mushroom or Vegetable for vegan, otherwise Chicken will work)
  • 3 med Yukon gold potatoes (Diced)
  • 2 tsp Turmeric powder
  • 1/2 tsp Smoked paprika powder
  • 1 tsp Salt
  • 1 tsp Pepper


  1. Preheat the oven to 300F.
  2. Toss the bell pepper and tomato slices with 1 TBS oil. Then lay them out on a baking sheet and roast for 1 hour.
  3. 10 minutes before the roasting is done place an enameled Dutch oven on a med-high burner.
  4. Add remaining oil, onions and garlic. Sautéing until soft.
  5. Add the potatoes, stock, and roasted peppers and tomatoes. Cover and cook for 40 minutes until everything is soft.
  6. Take an emulsion blender and puree into a creamy soup. Alternatively you can blend in batches in a blender or food processor and return to the cooking pot.
  7. Once the soup is pureed mix in the spices and serve.


The soup can be eaten as is or dressed up with toppings and add-ins for a more filling soup. Optional add-ins are;

  • Toasted Pumpkin Seeds
  • Cooked meat (like chicken or ground beef)
  • Sautéed or roasted vegetables and mushrooms
  • Shredded cheese.

Keywords: dairy free, Gluten free, Paleo, Pepper, Potato, Roasted, Soup, Vegan