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 taste of pepper 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.
If you want to serve it with slices of crusty bread instead, I suggest that you skip the garnish croutons. So, enjoy!
- Broth – a vegetable broth is excellent for this pepper soup.
If you are using the seasoned ones, make sure you taste them first before adding salt to the pureed soup.
- Bell peppers – if you want to add other bell peppers, red and orange peppers would be fine 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.
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 the soup with croutons and some parsley as garnish.
- If you have to, chicken broth is an ok substitute for vegetable broth. In my opinion, the other flavors are a bit too strong. But feel free to try if you prefer them.
- 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.
- Use the floury (starchy) type of potatoes if you can. They make the soup slightly creamier than the waxy ones.
IF YOU ARE LOOKING FOR MORE SOUP IDEAS, THEN YOU SHOULD HEAD STRAIGHT TO MY SOUP COLLECTION!
Yellow Pepper Soup
- 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
- 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.
- 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.