Red Pepper Chowder
Brighten up your table with the rich, smoky flavors of Red Pepper Chowder, a creamy and comforting soup that’s perfect for any season. This vibrant dish starts with roasted red bell peppers, whose natural sweetness is elevated by the addition of smoky paprika and a wholesome blend of sautéed vegetables, including onions, carrots, and celery. Finished with a touch of heavy cream for silkiness, this chowder strikes the perfect balance between hearty and indulgent. Easy to prepare with simple ingredients like vegetable stock and potatoes, it’s a versatile recipe for lunch or dinner. Serve it warm with a sprinkle of fresh parsley for a pop of color and freshness that’s sure to impress. Perfect for those craving a vegetarian-friendly, flavor-packed meal!
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Recipe Information
Ingredients
- 4 red bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 medium carrot
- 2 celery stalks
- 1 medium potato
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.
Remove the roasted peppers from the oven and place them in a bowl. Cover tightly with plastic wrap and let them steam for 10 minutes. Once cool, peel off the skins, remove the seeds, and chop the peppers. Set aside.
In a large pot, heat the olive oil over medium heat. Dice the yellow onion and sauté it in the olive oil for 3-4 minutes until softened.
Mince the garlic and add it to the pot, cooking for another 1 minute until fragrant.
Peel and dice the carrot, chop the celery, and peel and dice the potato. Add these vegetables to the pot and cook for 5-7 minutes, stirring occasionally.
Stir in the vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
Add the chopped roasted red peppers, smoked paprika, salt, and black pepper to the pot. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half the soup.
Stir in the heavy cream and cook for another 5 minutes over low heat until heated through. Adjust seasoning if needed.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve warm.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 5014 mg | 218% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 41.7 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3925 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
