Yellow Pepper Soup Recipe

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

5 from 3 votes

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

Cook Time35

Total Time50

Course: Soup

Cuisine: Italian

Servings:

Calories: 152kcal

Author: Neriz

Equipment

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

Heat olive oil on a medium-sized pan 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 transfer the soup into bowls.
Garnish with croutons and some fresh parsley, then serve.

Video

Notes

Cook's Tip #1: Starchy or floury potatoes are excellent for this soup. They make the pureed pepper soup slightly creamier than the waxy ones.
Cook's Tip #2: If you are using a seasoned broth, don't forget to taste it first before adding salt to the pureed soup, or you might end up adding too much.
Cook's Tip #3: 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.

Nutrition