Yellow Pepper Soup

Yellow Pepper Soup, without a doubt, a dish that tastes and looks like summer.  It is so light, but full of flavor, and the creaminess is brought about by the potatoes in the soup – no cream added at all.

Summer 2014, Florence – that was the first time I had Yellow Pepper Soup. It’s always curiosity that makes me try these kinds of dishes.  My initial thought was that it would taste like red pepper, not that I had anything against that (but for a soup?!).  It just did not cross my mind back then that it would work, but it did – it does. 🙂

Luckily, we also have good yellow peppers here in Stockholm, so I have no problem making these often once I see those HUGE chunks of pepper in the supermarket.  I always serve it with parsley and some croutons that have been mixed with parmigiano.  If you don’t have croutons on hand, you can just sprinkle the parmigiano on top of the soup.  The saltiness of the cheese complements the slight sweetness of the soup.

At the height of summer, we enjoy yellow pepper soup in room temperature.  There is one thing that I tend to switch on and off about this soup though.  Whenever my husband requests me to make it, I add some pepperoncino in it.  He likes that kick of chili with it – weird I know, since I am the pepperoncino-sicko in the family. Well, whatever works! 😀

Print

Yellow Pepper Soup

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Course: Soup

Cuisine: Italian

Servings: 3

Ingredients

• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, sliced thinly
• 1 small onion, sliced thinly
• 1 medium carrot, chopped in small cubes
• 2 stalks celery, sliced thinly
• 2 small potatoes, chopped in small cubes
• 2 large yellow peppers, seeds removed, chopped in small bits
• 1 & 1/2 cups vegetable broth
• salt and pepper to season
• croutons with parmigiano reggiano for serving
• fresh parsley, chopped roughly, for garnish

Instructions

1. Heat up oil in a medium-sized pan, over medium heat. Add garlic and onion and cook until soft and fragrant. Add carrot and celery and cook until the vegetables are slightly softer.

2. Add potatoes, yellow peppers and vegetable broth. Bring to a boil. Lower heat and simmer for 35 to 40 minutes, or until the vegetables are fully cooked and very soft.

3. Take soup off the heat and blitz (or use a blender). Put the pureed soup in a clean pot.

4. Heat up the pureed soup and add salt and pepper to season.  

5. Serve on soup bowls with regular croutons (or croutons with parmigiano), and parsley (if desired).

   
   

Last Updated on November 3, 2018