Yellow Bell Pepper Soup

Name: Yellow Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large yellow bell peppers (seeded and quartered); 1 medium onion (chopped); 2 cloves garlic (minced); 750 ml vegetable broth (low-sodium); 1 tbsp olive oil; 1 tsp salt (or to taste); 1/2 tsp black pepper (freshly ground); 1 tsp lemon juice (freshly squeezed)

45 min 4 servings Easy

All Recipes

A velvety and vibrant yellow bell pepper soup that's perfect for any season.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Yellow Bell Pepper Soup is a delightful and colourful dish that brings warmth and flavour to your table. The vibrant hue of the yellow peppers not only brightens up the soup but also adds a sweet and slightly tangy taste. This soup is simple to prepare and can be enjoyed as an appetizer or a light main course. The roasted yellow bell peppers are blended to create a creamy texture without the need for cream, making it a healthy yet satisfying option.

Ingredients

Servings

For the Soup

Instructions

Preheat oven

Preheat your oven to 200°C (400°F).

Roast the peppers

Place the yellow bell peppers on a baking sheet, skin side up. Roast for 20 minutes or until the skins are blistered and slightly charred.

Pro tip: This enhances the flavour and makes the peppers easier to peel.

Sauté onion and garlic

In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes until translucent. Add minced garlic and cook for another minute.

Pro tip: Stir frequently to prevent burning.

Peel and chop peppers

Remove the roasted peppers from the oven and let cool slightly. Peel off the skins and roughly chop the peppers.

Pro tip: Use a paper towel to rub off the skins if necessary.

Simmer the soup

Add the chopped peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

Pro tip: Simmering helps blend the flavours together.

Blend the soup

Using an immersion blender, purée the soup until smooth. Stir in lemon juice, salt, and pepper. Adjust seasoning to taste.

Pro tip: For a smoother consistency, strain the soup through a fine mesh sieve.

💡

Tips & Tricks

<ul><li>Roast the peppers for a smoky flavour.</li><li>Blend until smooth for a creamy texture.</li><li>Adjust seasoning to taste as peppers can vary in sweetness.</li><li>Use fresh, firm peppers for the best results.</li></ul>

Serving Suggestions

Serve this Yellow Bell Pepper Soup with a slice of crusty bread or a dollop of sour cream to enhance its creamy texture and flavour. It pairs beautifully with a light salad or grilled chicken for a complete meal. You can make this soup ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months. Reheat gently on the stovetop to preserve its vibrant colour and flavour.

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More Recipes

medium

200 min

Ingredients

For the Soup

Instructions

Preheat oven

Roast the peppers

Sauté onion and garlic

Peel and chop peppers

Simmer the soup

Blend the soup

Tips & Tricks

Serving Suggestions

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