Red Pepper Vichyssoise

Delight your taste buds with the vibrant and silky flavors of Red Pepper Vichyssoise, a chilled soup that reimagines the classic French dish with the smoky sweetness of roasted red bell peppers. This recipe combines tender sautéed leeks, velvety potatoes, and a creamy vegetable stock base, elevated by the depth of fire-roasted peppers. Perfectly balanced with a touch of garlic and finished with a swirl of heavy cream, this summer-ready soup is both refreshing and luxurious. Ready in under an hour (plus chilling time), this dish is ideal for entertaining or as a light, elegant starter. Garnish with fresh chives for a pop of color and serve cold for a sophisticated meal that showcases the best of seasonal produce.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large Red bell peppers
• 2 medium Leeks
• 2 medium Potatoes
• 2 tablespoons Unsalted butter
• 4 cups Vegetable stock
• 1 cup Heavy cream
• 2 cloves Garlic
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped (optional for garnish) Chives

Directions

Step 1

Preheat the oven to 450°F (230°C).

Step 2

Place the red bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and transfer to a bowl. Cover tightly with plastic wrap and let steam for 10 minutes.

Step 3

While the peppers are steaming, trim the dark green tops and roots from the leeks, leaving only the white and light green parts. Slice them lengthwise and rinse thoroughly under cold water to remove any grit. Chop into thin slices.

Step 4

Peel the potatoes and dice them into small, evenly sized cubes.

Step 5

Peel the garlic and mince it finely.

Step 6

In a large pot, melt the butter over medium heat. Add the leeks and garlic, and sauté for 5-7 minutes, or until the leeks are soft and fragrant.

Step 7

Add the diced potatoes to the pot and stir well to coat them with the butter mixture. Cook for 2 minutes.

Step 8

Pour in the vegetable stock, bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.

Step 9

While the potatoes are cooking, remove the skins from the roasted red peppers and discard the seeds. Chop the peppers into smaller pieces.

Step 10

Once the potatoes are tender, add the chopped red peppers to the pot and stir. Use an immersion blender to puree the soup until smooth (or transfer the soup in batches to a standing blender).

Step 11

Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning if necessary.

Step 12

Allow the soup to cool to room temperature, then refrigerate until chilled (about 2-3 hours).

Step 13

Before serving, garnish with chopped chives if desired. Serve cold and enjoy!

Nutrition Facts

Serving size	2395.2 grams (2395.2g)

Amount per serving	% Daily Value*
Calories	2166

Total Fat 128.80g	165%
Saturated Fat 66.50g	333%
Polyunsaturated Fat 4.20g
Cholesterol 302mg	101%
Sodium 4781mg	208%
Total Carbohydrate 206.30g	75%
Dietary Fiber 36.00g	129%
Total Sugars 46.40g
Protein 36.10g	72%

Vitamin D 0IU	0%
Calcium 375mg	29%
Iron 17mg	92%
Potassium 5469mg	116%

*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: 54.5%

Protein: 6.8%

Carbs: 38.8%