Red Bell Pepper Soup

Red Bell Pepper Soup

  • Prep Time: 0 mins
  • Total Time: 40 mins
  • Servings: 6

    • About This Recipe

    “This one doesn’t use roasted capsicums, but it is delicious. I make it every year and freeze it.I have made it with red, yellow and orange capsicums, they all have a slightly different taste.All good.”

    Ingredients

  • 3tablespoonsbutter
  • 1pinchcayenne
  • 3 1/2 cupsrich chicken broth
  • 2tablespoonslemon juice
  • 1mediumonion, Chopped Fine
  • salt
  • 1/4 teaspooncumin, Ground
  • 3largered bell peppers, Seeded and Chopped

    • Directions

  • Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
  • Cook, stirring occasionally, until the onion is soft but not browned.
  • Mix in the cumin and cayenne.Add the chicken broth.
  • Bring to a boil.
  • Cover.
  • Reduce heat.Simmer for 20 minutes.
  • Scoop out the vegetables.
  • Transfer thevegetables to a blender or food processor.
  • Add a little broth.
  • Process untilsmooth.
  • Return the puree to the broth in the pan.
  • Mix in the lemon juice.Adjust seasoning.
  • Reheat to serving temperature.Serve hot. Cheers Doreen Doreen Randal,Wanganui.
  • New Zealand.

    • Reviews

  • “I used a combination of yellow/red/orange bell peppers.Mine turned out thinner than I like and maybe too lemony.This isn’t a keeper for me, but I enjoyed trying something different, thank you!”

  • “Phenomenal recipe!I had a combo of chopped red, orange and yellow peppers in my freezer so I thought I’d try this out.I threw in a few stalks of celery too.I just couldn’t believe how much flavour it had!I put it all together and blended it up with my immersion blender.I ate the first bowl and then decided to strain out the little bits of pepper skin and I really preferred it that way.And I don’t think I added quite as much lemon juice as was called for – just enough until I thought it tasted right.I went out and bought peppers again tonight since they were on sale… I’m making a triple batch tomorrow night now that I have all the peppers chopped up!Thanks for a really flavourful and relatively easy recipe!One of my new favourites!”

  • “This was WONDERFUL. I only had 2 red peppers so I subbed 2 large carrots as well, used half the butter and sprayed the veggies down with olive oil spray instead to make it lighter. It was very nice and light, a lot lighter than I was expecting, but that was a nice surprise. I added some brown rice and black beans to it to make a simple soup meal for my preteen son. He ate the whole bowl and asked for seconds!”

  • “Tasted great, but didnt make nearly as much soup as I had hoped. Next time I will double the number of peppers to at least 6.”

  • “I made this with sweet green peppers and a few poblano peppers as well, but got called away so It got put in a zip-lock bag and into the freezer for 3 weeks. Just heated it up today and it was excellent!”

  • “Our store ran a HUGE sale on red peppers…so I had about 40 to play with in new recipes.This one was easy and very good.I added 1/2 tsp of my favorite curry powder to kick it a bit for my taste buds.Other than that, stick blended and strained, a wonderful soup hot or cold (for summer).francie”

  • “Nice simple flavour.I needed to add quite a bit of salt as the soup was a little bland. I would use more cayenne next time.Easy to make.I would recommend straining before serving – even after blending, there were still pieces of pepper skin left.”

  • “Lovely!I wanted a fast and easy soup that didn’t require roasting the peppers.This is perfect!!Delicious and satisfying.Thanks!”

  • “Thanks for the recipe. I thought it was nice overall. The problem is it made me think pepper is just not suitable for soups. Don’t get me wrong – it was quite tasty and the recipe is good. I just love pepper and love soups, and I must say there are other vegetables that go better in a soups…”

  • “Excellent – I was surprised.Goes great with a sandwich.I tasted it before the lemon juice and like it that way as well.Used a variety of red, yellow and orange peppers.Next time, I will cut down on the lemon possibly.I don’t know, it is good either way”

  • “Very Tasty soup!!! I used a 1/4 tsp cayenne & thought the heat level was just right.I also did not use any butter – but substituted “Molly McButter” for the butter flavor.I got 6 cups total.Delicious recipe — will make again.”

  • “Wonderful soup.I used red, orange and yellow mini peppers.Only put in half of the lemon juice.I will definitely make this again…excellent flavor and a beautiful soup as well.”

  • “excellent soup and easy to prepareFollowed ingredients exact…used yellow peppers and a whole lemonA keeper”

  • “Excellent light soup! My husband loved it .. It tastes great using green bell peppers as well .. thanks”

  • “this is delicious and I am always looking for new soup recipes.I used a whole lemon and mexican chili powder.Jackie”

  • “absolutely the BEST!!!Quick to make, quicker to eat.Ages 9 to 50 ate it as fast as they could get it in their bowls.Terrific recipe!!!!!!!”

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