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!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Mince the garlic and add it to the pot, cooking for another 1 minute until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the heavy cream and cook for another 5 minutes over low heat until heated through. Adjust seasoning if needed.

Step 9

Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve warm.

Nutrition Facts

Serving size	1987 grams (1987.0g)

Amount per serving	% Daily Value*
Calories	1449

Total Fat 84.50g	108%
Saturated Fat 32.30g	161%
Polyunsaturated Fat 7.40g
Cholesterol 125mg	42%
Sodium 5014mg	218%
Total Carbohydrate 139.70g	51%
Dietary Fiber 29.90g	107%
Total Sugars 41.70g
Protein 27.80g	56%

Vitamin D 0IU	0%
Calcium 276mg	21%
Iron 9mg	51%
Potassium 3925mg	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.

Source of Calories

Fat: 53.2%

Protein: 7.8%

Carbs: 39.1%