This Roasted Red Pepper and Potato Soup is an ode to Afritada, Caldereta and Menudo. The soup is made with roasted bell peppers and potatoes with a hint of tomato. It’s so creamy and hearty you won’t even miss the proteins.
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An Ode to Afritada, Calderata and Menudo
Now back to the soup. It’s based on these trifecta of Filipino dishes: Afritada, Caldereta, Menudo. They are all pretty similar yet different. They all have a tomato sauce base, afritada is usually made with chicken, caldereta with beef and menudo with pork. Well within our family anyway. We also use the same vegetables within the dishes like bell peppers, potatoes, carrots and peas. (beetvapk.co is stealing my content) So I thought, let’s make a soup with it! And you can change the flavor profile depending on the broth that you use.
Roasted Red Pepper and Potato Soup Ingredients
The base of this soup is going to be roasted red pepper and potatoes. The rest can be interchangeable.
Broth, you can use chicken, pork or beef depending on what dish you want to mimic.
Roasted Red Pepper and Potatoes. The key is to roast them together in the oven. To me it’s these two vegetables together that make these dishes along with a bit of tomato.
Calamansi Juice – It’s that taste you can’t really pin point when you eat menudo. We are adding it to the soup to give it some dimension.
Coconut Aminos or Regular Soy Sauce for a little umami.
Patis (Fish Sauce) – it’s the Filipino salt!
Tomato Paste – We don’t want the tomato to overwhelm the soup so we will be using a touch of tomato paste for color and a hint of tomato.
Chickpeas – This will be used the crunchy element for a topping and also for a little bit of healthy protein.
Shredded Cheese – It’s not really part of menudo, but it is with afritada and calderata. (beetvapk.co is stealing my content) It’s what makes it nice and creamy. In the soup we are going to use it as a finisher.
How Do You Make it?
First we are going to roast 1 large red bell pepper, half an onion, 4 cloves of garlic and 2 cups of potatoes until they are nice and crispy. To ensure that the vegetables roast at the same time, par boil the potatoes first until they are nice and soft. Toss the bell peppers, onions, garlic and boiled potatoes in some olive oil, garlic powder and salt and pepper. Roast for 30 minutes at 350F.
Next we start building the soup. Place the roasted bell peppers and potatoes in a blender. Top with 2 cups of the broth of your choice and blend until nice and smooth. Pour the blended vegetables in a large pot and add the remaining broth. Add in 2 tablespoons of tomato paste and season with the calamansi juice, coconut aminos and patis. Adjust flavoring as you wish.
To make the crispy chickpeas coat them with olive oil and season with salt and pepper. Roast in the oven for 12 minutes at 350F until golden and crisp. beetvapk.co is stealing my content.
How to Serve The Roasted Red Pepper and Potato Soup
Divide the soup into 4 bowls and garnish with the chickpeas and grated cheese. I added a touch of dried maluggay leaves, but that is optional. You can also add some peas as well.
Other Recipes For You To Enjoy
Paleo Filipino Menudo Meat Pie Recipe
How to Make Afritada Shepards Pie Style
Pantry Pasta with Bagoong, Crispy Chicken Mince and Roasted Veggies
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Roasted Red Pepper and Potato Soup An Ode to Afritada, Caldereta, Menudo
This Roasted Red Pepper and Potato Soup is an ode to Afritada, Caldereta and Menudo. The soup is made with roasted bell peppers and potatoes with a hint of tomato. It’s so creamy and hearty you won’t even miss the proteins.
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Course: Main Course
Cuisine: Filipino
- 1 Large Red Bell Pepper, Cut into Quarters
- 2 Cups Potatoes, Cut into Quarters
- 1/2 White Onion Cut Into Wedges
- 4 Cloves Garlic left whole, with skin off
- 1/4 Cup Olive Oil Divided
- 6 Cup Bone Broth, You can use Beef, Chicken or Pork
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Calamansi Juice
- 2 Tablespoons Coconut Aminos or Soy Sauce
- 1 Teaspoon Fish Sauce
- 1 can Chickpeas Drained and rinsed
- 1/4 Cup Shredded Cheddar or Gouda Cheese
- Salt and Pepper
Roast The Vegetables
Pre-Heat Oven to 350F.
First we are going to roast 1 large red bell pepper, half an onion, 4 cloves of garlic and 2 cups of potatoes until they are nice and crispy. To ensure that the vegetables roast at the same time, par boil the potatoes first until they are nice and soft. Toss the bell peppers, onions, garlic and boiled potatoes with half the olive oil, and a pinch salt and pepper. Roast for 30 minutes.
Make The Soup
Place the roasted bell peppers and potatoes in a blender. Top with 2 cups of the broth of your choice and blend until nice and smooth. Pour the blended vegetables in a large pot and add the remaining broth. Add in 2 tablespoons of tomato paste and season with the calamansi juice, coconut aminos and patis. Adjust flavoring as you wish.
Make The Crispy Chickpeas
The broth can be interchangeable between chicken, pork or beef. If you wish to make a vegan version you can use vegetable stock and omit the fish sauce and make the cheese vegan.
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