Here’s a vegetable soup that screams ‘SUMMER’ both in color and in flavor! Yellow Pepper Soup is deliciously light and flavorsome — an excellent appetizer for warmer months!
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I heard that this soup gained its popularity in Florence. Lucky me, that’s where I first tried it. 🙂
There’s a hint of sweetness and a very mild pepper taste in every serving of this soup. The carrots and celery add to the sweetness — but the base flavor you get is still the bell pepper.
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- Olive oil – use extra olive oil, if possible.
- Garlic – minced or finely sliced.
- Onion – finely sliced yellow onions are great for this yellow pepper soup.
- Potatoes – peeled and cut into small cubes.
- Carrot – peeled and cut the same size as the potatoes.
- Celery – thinly sliced.
- Yellow peppers – remove any membrane or seeds and cut them into small cubes like the other two vegetables above.
- Broth – a vegetable broth is excellent for this pepper soup recipe.
- Croutons – you need this for serving.
- Seasoning – salt and ground black pepper.
- Parsley – fresh parsley leaves for garnish; completely optional.
Start by heating the olive oil on a medium-sized pan over medium heat.
Once ready, add garlic and onion and cook until soft (photo 1).
Add celery and carrot (photo 2).
Add potatoes and yellow peppers and mix to combine (photo 3).
Pour broth, cover with a lid, and adjust heat to medium-high (photo 4).
Bring to a boil, adjust heat to medium-low and simmer until the vegetables are cooked.
Turn the heat off and use an immersion blender to blitz the cooked vegetables until you get a smooth texture for the soup (photo 5).
Season with salt and pepper, cover with a lid, turn the heat back to medium-high and bring to a boil (photo 6).
Take the pan off the heat.
Serve your soup with croutons and some fresh parsley, if desired.
- Use the floury (starchy) type of potatoes if you can. They make the soup slightly creamier than the waxy ones.
- If you are using a seasoned broth, make sure you taste it first before adding salt to the puree, or you might end up with a salty soup.
- Using a stand blender (mixer) instead of an immersion blender is not a problem. Ensure that you allow the soup to cool down a bit, though, and do the pureeing in batches.
- Different broth. Chicken broth is an excellent alternative to vegetable broth (or stock). It will, however, impact the base flavor of your pepper soup.
- Other types of bell pepper. If you want to add other bell peppers, red and orange peppers would be okay because of their flavors.
But NOT the green ones. Their flavor is too intense, and their slight bitterness does not go well with the soup.
You can serve it with some crusty or toasted bread.
But if you do that, I suggest skipping the croutons altogether.
So easy to prepare, right? Give it a try, and let me know! 🙂
Yellow Pepper Soup Recipe
- 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
- 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.
- 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.