Community recipe
Roasted Red Pepper-Potato Soup with Cheddar Toasts
A velvety, deeply roasted red pepper and potato soup gets a smoky lift and a squeeze of lemon, then meets crisp, bubbling cheddar toasts for a cozy, satisfying dinner. The vegetables roast hands-off while you set up the simple soup base.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, peeled and quartered
- 3 red bell peppers, cored and quartered
- 500 g yukon gold potatoes, peeled and cut into 2 cm cubes
- 16 g garlics, whole cloves, unpeeled
- 1 tbsp olive oil
- 900 ml vegetable broths
- 1 tsp smoked paprika
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 120 ml heavy creams
- 1 tbsp lemon juice, freshly squeezed
- 180 g sourdough bread, cut into 4 thick slices
- 80 g sharp cheddar cheese, grated
- 10 g fresh parsleies, finely chopped
Make it
Instructions
- 01
Prep and load the roasting pan
Heat the oven to 220°C / 425°F. Set a rack in the center and line a rimmed baking sheet with parchment. Wash and thoroughly dry the produce. Peel and quarter 1 yellow onion; core and quarter 3 red bell peppers; peel 500 g Yukon Gold potatoes and cut them into 2 cm cubes. Keep 16 g garlic cloves whole and unpeeled. Arrange everything in a single layer on the pan, drizzle with 1 tbsp olive oil, and toss to coat, then spread back out. | Why: Evenly sized pieces roast at the same pace, building a sweet, concentrated base for the soup.
- 02
Roast until tender and browned
Roast the loaded pan on the center rack for 30–35 minutes, turning the vegetables once after about 18 minutes. They are ready when the potatoes are fork-tender and golden at the edges, the peppers have softened with a few dark spots, and the onion is browned in places. Remove the pan from the oven and let it stand while you start the soup base. | Why: Roasting develops sweetness and savory browned flavor that gives the blended soup depth.
- 03
Simmer the soup base
Set a large pot on the stove. Transfer the roasted vegetables into it. Carefully squeeze the softened garlic from its skins into the pot and discard the papery skins. Add 900 ml vegetable broth, 1 tsp smoked paprika, 1 tsp fine salt, and ½ tsp ground black pepper. Bring to a gentle boil over medium-high heat, then lower the heat and simmer uncovered for 8 minutes, stirring once or twice, until the potatoes are very soft and the flavors mingle. | Why: A short simmer lets the roasted vegetables and seasonings come together and makes the soup easy to blend smooth.
- 04
Blend until velvety
Turn off the heat. Blend the soup with an immersion blender until completely smooth, keeping the blade submerged to prevent splashes. Alternatively, carefully blend in batches in a countertop blender, filling it no more than halfway and venting the lid for steam. Stir in 120 ml heavy cream and 1 tbsp lemon juice. Taste and, if needed, adjust the balance with a little more salt or pepper from your pantry. Cover the pot and keep the soup warm over the lowest heat while you prepare the toasts. | Why: Blending breaks down the tender vegetables for a creamy texture, while cream softens the smoky notes and lemon keeps the finish bright.
- 05
Broil cheesy toasts and serve
Set an oven rack about 15 cm below the broiler and heat the broiler to high. Arrange 180 g sourdough bread cut into 4 thick slices on a clean baking sheet, then top evenly with 80 g sharp cheddar cheese, grated. Broil for 1–2 minutes, watching closely, until the bread is crisp at the edges and the cheese is melted and bubbling. Wash, dry, and finely chop 10 g fresh parsley. Ladle the hot soup into bowls, scatter with the parsley, and serve at once with the cheddar toasts alongside. | Why: The crisp, molten toasts bring a savory contrast to the smooth soup, and fresh parsley adds a clean, herbal finish.
