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An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.
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5 from 1 vote

Yellow Pepper Soup

A healthy soup that's popularized in Florence, Yellow Pepper Soup is a flavorsome vegetable soup that is perfect for warmer months -- light and deliciously filling!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Soup
Cuisine: Italian
Servings: 4
Calories: 152kcal
Author: Neriz

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 small onion, sliced finely
  • 1 medium carrot, chopped into small cubes
  • 2 stalks celery, sliced thinly
  • 2 small potatoes, cut into small cubes
  • 2 large yellow bell peppers, membranes and seeds removed, cut into small cubes (or 3 medium ones)
  • 1 & 1/2 cups broth
  • salt and pepper, to season
  • 1/4 cup croutons, for garnish
  • handful parsley, chopped roughly, for garnish

Instructions

  • Using a medium pan, heat olive oil over medium heat.
  • Add garlic and onion.  Cook until onion has softened.
  • Add celery and carrots.  Mix to combine.
  • Add potatoes and yellow peppers.
  • Pour broth and mix.  Cover the pan with a lid. Turn heat to medium-high and bring to a boil.
  • Lower heat to medium and simmer until the vegetables are cooked.
  • Turn off the heat and blitz the vegetables until you get a smooth texture for your soup.
  • Season with salt and pepper.  Mix.
  • Place the pan back on medium-high heat, cover with a lid, and bring to a boil.
  • Take the pan off the heat and serve.  Garnish with croutons and some fresh parsley when serving.

Video

Notes

  • Vegetable broth is best for this bell pepper soup.  But if you have to, chicken broth is the next best thing.
  • You can use any color of bell pepper EXCEPT the green one. They have a more robust bitterness flavor compared to the other colors.
  • Feel free to use a stand mixer for pureeing if that's what you have available. Let the vegetables cool down a bit before pouring it on the mixer, though, and better to do it in batches.
  • Starchy or floury potatoes are excellent for this soup. They make the pureed pepper soup slightly creamier than the waxy ones.

Nutrition

Calories: 152kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 690mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3013IU | Vitamin C: 191mg | Calcium: 42mg | Iron: 1mg