The secret to the wonderful flavor and aromas in this simple soup is charring the red peppers and sauteing the onions to a golden brown, prior to adding them to the soup.
It is important to take the time to char the red peppers and saute the onions until golden in color – this browning action is what creates all the flavor in this soup. Once foods reach 300°F and begin to brown, hundreds of new flavor/aroma compounds are created – known as the Maillard reaction. In short, browning=more flavor.
Add the broth and bring to a simmer.
Once the potatoes are tender, much of the broth will have been reduced. Use a potato masher to parsley mash up the veggie mixture. Add the milk/substitute and bring it back up to a simmer, seasoning with remaining ingredients.
Red Pepper & Sweet Potato Chowder
- 1 lb red peppers chopped
- 1 Tbsp oil
- 1 yellow onion finely chopped (2 cups)
- 1 russet potato peeled & chopped
- 1 small sweet potato peeled & chopped
- 1 cup GF veggie broth
- 2 cups milk or milk substitute
- 1/8 tsp cayenne pepper
- 1 Tbsp butter or margarine
- ¼ cup fresh parsley chopped
- In a Dutch oven, sauté the peppers in oil over medium-high heat, stirring until soften and nicely charred/browned on all sides, about 10 minutes. Transfer to a plate and set aside.
- Add onions to pot, sautéing until golden brown. Add potatoes, broth and red peppers. Bring to a boil, reduce and simmer covered 15 minutes or until potatoes are tender.
- Use a potato masher to coarsely mash the soup to your likeness, then stir in milk and cayenne pepper. Once heated throughout, remove from heat and stir in butter and parsley, season to taste with salt and pepper.