Superb Yellow Pepper Soup Recipes

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SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

We got this recipe from a good friend and Merchant Marine in New Hampshire. My husband and our two small children liked it so much that I started raising yellow peppers. We enjoy it in the middle of summer or on a cool fall day. -Amy Spurrier Wellsburg, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 cups (2 quarts).

Number Of Ingredients 9

6 large sweet yellow peppers
1 large onion, chopped
1 cup chopped leeks (white portion only)
1/4 cup butter, cubed
3 small potatoes, peeled and cubed
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Parmesan cheese, optional

Steps:

  • Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 807mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

Categories     Soup/Stew     Milk/Cream     Appetizer     Roast     Quick & Easy     Bell Pepper     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

10 large yellow bell peppers (about 4 pounds), cut into 2-inch pieces
2 tablespoons olive oil
4 1/2 cups (or more) canned low-salt chicken broth
1 cup half and half
1 teaspoon sugar
Italian parsley sprigs

Steps:

  • Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
  • Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
  • Spoon soup into bowls. Garnish with parsley sprigs and serve.

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams

ROASTED YELLOW PEPPER SOUP



Roasted Yellow Pepper Soup image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 10

5 to 6 yellow peppers, washed
2 tablespoons butter
2 medium yellow onions, chopped, about 2 cups
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
3 garlic cloves, minced
1 tablespoon flour, preferably Wondra
1 cup chicken stock, vegetable stock or water
2 cups milk, warmed slightly

Steps:

  • Preheat oven to 400 degrees. Place peppers on oiled cookie sheet and place in oven. Roast peppers, turning occasionally, for 20 to 30 minutes, until the skins puffs up and is mostly blackened. Place in bowl and cover with plastic wrap to sweat.
  • While peppers are roasting, melt butter over low heat and cook onion gently with salt, pepper, and cumin for 1015 minutes, stirring occasionally, until translucent. Add garlic and cook until aroma is released. Sprinkle flour over and cook, stirring, another 5 minutes. Stir in stock or water and bring to the simmer. Turn off heat and set a food mill fitted with fine sieve over pot.
  • Unwrap the bowl of peppers; they should be very soft. Pull out and discard cores. Place contents of bowl, juice and all, into food mill and pass peppers through. Remove mill from pot and clean out pepper skins and seeds by rotating blade backwards. Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve.

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day.

Provided by NoSpringChicken

Categories     Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
6 medium sweet yellow bell peppers, cut into 1 inch pieces
1 large mild onion, chopped
1 large russet potato, peeled and cut into chunks
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup buttermilk
sour cream (optional) or plain yogurt (optional)
snipped chives (optional)

Steps:

  • Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
  • Add broth, bay leaf, salt and pepper, bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Cool slightly; puree in batches in blender.
  • Return to pan.
  • Stir in buttermilk, heat through.
  • Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.4, Sodium 510.7, Carbohydrate 13.5, Fiber 1.6, Sugar 2.1, Protein 4.7

VELVETY YELLOW PEPPER SOUP



Velvety Yellow Pepper Soup image

Deliciously smooth soup with a lot of depth. The herb bundle and vermouth really make this special.

Provided by little_wing

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks (white part only)
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes (about 1 pound)
4 cups water
1 tablespoon dry white vermouth
fresh ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat.
  • Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine.
  • Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle.
  • Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
  • Return to the pot and reheat.
  • Stir in the vermouth, and season, to taste, with salt and pepper.

Nutrition Facts : Calories 110.7, Fat 2.5, SaturatedFat 0.4, Sodium 1177.8, Carbohydrate 20.8, Fiber 2.7, Sugar 1.7, Protein 2.5

YELLOW PEPPER SOUP WITH LIME



Yellow Pepper Soup With Lime image

Provided by Marian Burros

Categories     project, soups and stews, appetizer

Time 1h30m

Yield 9 cups or 6 to 8 servings

Number Of Ingredients 13

4 pounds yellow bell peppers, washed
2 tablespoons unsalted butter
1 pound onions, finely chopped
2 large cloves garlic, finely chopped
1 or 2 tiny hot red chilies, trimmed, seeded and chopped
1 pound sweet potatoes, peeled and cut in one-inch cubes
1 1/2 teaspoons very, very finely sliced makrut lime leaves
6 holy basil leaves, plus 6 to 8 sprigs for garnish
2 stalks lemongrass, trimmed, and bulb thinly sliced
3 pints vegetable stock
Salt to taste
6 to 8 tablespoons heavy cream for garnish
1 tomato, peeled, seeded and cut into very small dice for garnish

Steps:

  • Heat oven to 500 degrees. Place peppers on baking sheets, and roast until their skins turn dark brown; turn to brown all sides, about 40 minutes. Remove, place peppers in plastic bag and seal. Allow to steam at least 10 minutes; skins will come off easily. Stem, seed and remove seeds, but save the juices.
  • Melt butter in a pot large enough to hold the remaining ingredients. Cook onion, garlic and chilies over low heat so that they don't brown but soften. Add sweet potato, lime leaves, basil, lemongrass and stock. Bring to a boil, reduce heat and simmer 20 minutes.
  • Combine the peppers and their juices with the sweet potato mixture off the heat. Puree in a blender, in batches, until smooth. Season with salt. Refrigerate if desired.
  • To serve, reheat slowly and garnish with tomato and a spoonful of heavy cream dropped in the center of the soup and a sprig of basil.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 4 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1230 milligrams, Sugar 5 grams, TransFat 0 grams

YELLOW PEPPER SOUP



Yellow Pepper Soup image

This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7

4 medium leeks, white and light green parts only, thinly sliced
2 tablespoons olive oil, plus more for drizzling
6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat
Salt and freshly ground pepper, to taste
1 large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted

Steps:

  • Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
  • In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
  • Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.

MARCO CANORA'S YELLOW-PEPPER SOUP



Marco Canora's Yellow-Pepper Soup image

Chef Marco Canora prefers to use a food mill for this savory recipe from his "Salt to Taste" cookbook because it removes the skins from the peppers, which can sometimes be bitter, and doesn't aerate the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1/2 cup Blond Soffritto Base
3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped
2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped
2 fresh or dried bay leaves
Coarse salt and freshly ground black pepper
1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving
1/2 cup extra-virgin olive oil (optional), plus more for drizzling
Croutons, for serving

Steps:

  • Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
  • Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
  • Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
  • Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.

CHILLED YELLOW PEPPER SOUP WITH CHIVES



Chilled Yellow Pepper Soup with Chives image

Categories     Soup/Stew     Blender     Food Processor     Garlic     Onion     Lunch     Bell Pepper     Chill     Chive     Sour Cream     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 17 cups, serving 16 as a first course

Number Of Ingredients 8

5 medium onions, sliced (about 6 1/2 cups)
1/2 stick (1/4 cup) unsalted butter
6 large garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt (about 2 1/2 tablespoons)
1/2 cup dry white wine
9 pounds yellow bell peppers, cut into 1-inch pieces (about 17 1/2 cups)
4 cups chicken broth or water
1 cup sour cream
Garnish: 1/2 cup chopped fresh chives

Steps:

  • In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
  • In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
  • Garnish soup with chives.

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Top Asked Questions

How do you cook peppers and onions in soup?
Transfer the peppers to an airtight container. Let cool. Remove the skin and dice the flesh. In a saucepan over medium heat, soften the onion in the oil. Add the broth, peppers and potatoes. Bring to a boil and simmer until the vegetables are tender, about 15 minutes. In a blender, purée the soup until smooth.
What is yellow pepper soup made of?
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! 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.
How to make soup with milk and red peppers?
Whisk contents of pot thoroughly and simmer 10 minutes for the flavors to come together. Whisk in milk, pass through food mill again into clean pot, heat gently and serve. You could also make this soup with red peppers. Better yet, make both and serve a ladle of each in the same bowl.
How do you make tomato and onion soup?
In a saucepan over medium heat, soften the onion in the oil. Add the broth, peppers and potatoes. Bring to a boil and simmer until the vegetables are tender, about 15 minutes. In a blender, purée the soup until smooth.

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