Soup weather is officially back! And to kick it off, I’m rolling out my Creamy Roasted Red Pepper Potato Soup with Chicken recipe with its rich flavors and delightful Southwestern flair. Heck yes, soup season!!!
Every year, the end of summer always bums me out at first, because I heart that fair season with its shimmering heat waves and long, sunlight-laden days. But after a few weeks of me getting used to the idea of it being fall, I’m OBSESSED with it, because truthfully, I adore fall, too. That soft autumn sunlight, that crisp bite to the air, that coziness of sweaters and thick socks and my favorite fleece sweatpants – and soup! With the emergence of fall, I can focus once again on creating hearty soups, which bring me SOOOOO much joy.
I’m not talking thin, measly starter soups here – I’m talking Meal-with-a-Capital-“M” soups. Big Kahuna soups! Creamy Roasted Red Pepper Potato Soup with Chicken is a Meal-with-a-Capital-“M” soup, because it’s rich and creamy and loaded with chicken and hearty veggies, such as potatoes, corn, and tomatoes.
I’ve realized that fall in general is my favorite season to be in my kitchen cooking. There’s something so relaxing and pleasant about spending an autumn Sunday afternoon peeling and chopping and measuring and crafting various ingredients into a satisfying meal. In the summer, I find it harder to motivate myself to cook on the weekends because I’d rather be out exploring or sitting on someone’s patio or even doing yard work so I can soak in those sweet, sweet Vitamin D-facilitating sun rays. But then fall hits, and my mood shifts where I find myself thrilled to get back into some serious cooking again. Whether you’re reading this post in the fall or at another time of year, I hope you’re feeling that same enthusiasm to stay indoors and craft something from scratch, because Creamy Roasted Red Pepper Potato Soup with Chicken is ready for ya!
What I love most about this Creamy Roasted Red Pepper Potato Soup with Chicken is how loaded with flavor it is. Sautéed onions and garlic lend their savory aspects, while cumin, coriander, and red pepper flakes provide warming notes. The pureed roasted red bell peppers introduce such a rich dimension to the soup’s flavor profile – and of course, the chicken stock, butter, and whole milk included in the recipe don’t hurt, either.
Regarding the roux that makes the soup all delectably creamy: you can of course substitute vegetable stock for the chicken stock and another variety of diary milk (such as 2-percent or skim) for the whole milk, but I would encourage you to use the specified varieties of both of those ingredients if you can, since the soup really benefits from their robust flavors – and, frankly, their fat content. But if you are dairy-free, I did Google “vegan roux” and find that there are non-dairy roux substitutions out there, which I was happy to see, because I believe that when it comes down to it, recipes are simply guidelines for us to follow. That’s the liberating thing about home cooking: we can make a dish however we see fit, with whatever ingredients we choose. So use the ingredients your heart is called to use!
If you are looking to roast your own chicken from which to obtain the pulled chicken for this recipe, here’s a link to my Classic Roasted Chicken post, which provides a how-to.
Ok, on the recipe and the embracing of rich, creamy, hearty Meal-with-a-Capital-“M” Soup season!
Jalapeño, roasted red bell peppers, and warm spices such as cumin and coriander give this hearty, creamy, chicken-and-potato soup Southwestern flair.
Preheat oven to 400 degrees. Place red bell pepper halves cut-side-down in an oven-safe baking dish and roast until soft and slightly charred and blistery on top, about 35-45 minutes. Let cool.
To a large pot over medium heat, add the oil, garlic, and onion. Sauté until softened, about 2-3 minutes.
Add the stock, potatoes, chicken, corn, one of the diced jalapeños, tomato, and spices. Increase heat and bring soup to a boil, then reduce to a gently rolling simmer and let cook for 25 minutes.
While the soup is simmering, add the roasted red bell peppers to a food processor or blender and process until smooth. Blend this roasted red bell pepper puree with the soup once its 25-minute cooking time has elapsed.
Now it's time to make the roux that will lend its creaminess to the soup. Melt the butter in a small saucepan over medium-low heat, then whisk in the flour until a smooth, uniform paste forms; this should only take about a minute or so. Then slowly and gradually pour the milk in – continuously stirring as you do so – until a smooth, creamy, sauce-like consistency emerges. Remove from heat and immediately stir this roux into the soup until it’s well blended.
And you’re done! Your Meal-with-a-Capital-"M" Creamy Roasted Red Pepper Potato Soup with Chicken is ready to be savored! Garnish bowls of soup with the remaining diced jalapeño.
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