Ooooh Fall I love you.
Every time I find myself feeling slightly saddened about the end of summer and impending onslaught of cold weather and snow storms, I have to stop myself and go take a walk. Right now, the trees are BEAUTIFUL (living through a New Hampshire winter is worth it!) and the temperatures are PERFECT. There is literally nothing about this season to dislike.
And I could go on and on about how this is the best time of year for farm-fresh veggies, but if you’re reading this you probably already know this, so instead I will just move ahead to the reason you’re here and give you this recipe for potato and roasted red pepper soup. It has all the farm veggie essentials loaded right in, and is super easy to make.
What You Need:
- 6-7 smaller sized red potatoes, skins on, diced into cubes
- 1 yellow onion, roughly chopped
- 5-7 red small-medium sized red peppers, seeded and sliced
- 1 jalapeno, roughly sliced
- 2 cloves garlic, roughly chopped
- About 3 cups vegetable broth. I made mine using my tried and true vegetable broth recipe.
- 2 tsp. dried basil leaves
- 1 tsp. dried parsley
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup chives chopped
- 1/4 cup cheddar cheese, grated
What You Do:
Preheat oven to 350F
Add your veggies to a large baking dish and bake for about 20-30 minutes, or until the veggies are soft and emitting juices.
While the veggies are cooking, fill a large pot with enough water to cover all your cubed potatoes. Add potatoes, cover, and bring to a slow boil, watching to ensure the water doesn’t foam and bubble over.
When boiling, turn down to a simmer, and leave covered, cooking until potatoes are soft and fork tines easily pierce through.
When both the potatoes and vegetables are done cooking, add everything to your food processor and pulse, being careful to just roughly blend and not puree. We want this to be a little chunky with standout potato pieces!
Transfer the blended mixture to the large pot and, keeping the pot on low-medium heat, and add 3 cups of vegetable broth (you may need slightly more or less depending on your mixture and how thick you prefer your soup.)
Stir well until well mixed and soupy.
Pour into bowls, and top with chives and cheese. Then, enjoy!
Pro Tip: This is an awesome way to create almost a week’s worth of food without really doing too much. You can beef up this soup to an even larger total yield by adding additional ingredients like your favorite type of bean (cooked and roughly blended into the mixture), shredded chicken (cooked and added at the same time as the vegetable broth), or a 28oz can of diced tomatoes, with juices (this will cut down on the amount of broth you have to add).