Yellow Pepper Soup

Yellow Pepper Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 4

    • About This Recipe

    “adopted 9/15 and addition of unsalted vegetable broth 2/23/07.Note I used a light vegetable broth not dark or roasted.”

    Ingredients

  • 1onion, chopped
  • 1stalkcelery, chopped
  • 1carrot, chopped
  • 2garlic cloves, chopped
  • 2teaspoonsolive oil
  • 1 1/2 lbsyellow peppers
  • 3/4 lbpotato, cut into chunks
  • 3cups unsalted chicken stock or 3cupsunsalted vegetable broth
  • 1tablespoonsalt( less if using salted broth)
  • 1chipotle pepper( canned)
  • parmesan cheese( for garnish)
  • extra virgin olive oil( for garnish)

    • Directions

  • Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
  • Bring stock to a boil.
  • Add peppers, potatoes, salt, chipotle and boiling stock.
  • Simmer for 20 minutes or until potatoes are soft.
  • Puree in food processor or use an immersion blender.
  • Serve in bowls with a sprinkle of parmesan and olive oil.
  • For a lower fat version use no fat parmesan cheese or omit.Do not use olive oil.
  • For Vegetarian do not use chicken broth.Use vegetable broth.For Vegan omit cheese also or use a vegan sub.

    • Reviews

  • “Mmmmmm…delicious.I served this as a side dish to some cornish game hens that I made for last nights dinner.It was wonderful!Thank you for an excellent recipe.I will be making this one again for sure.”

  • “Oh yeah.This is good.”

  • “This is truly a wonderful soup.Highly recommend it.”

  • “I used red peppers instead of yellow, and unidentified hot pepper instead of the canned. It was delicious and hearty. Ate it three days in a row.. thanks!”

  • “Pleasantly Surprised! I’m not a big fan of soup, but I had some yellow pepper and potatoes I needed to use (and I needed a low cal meal) so I thought I’d give it a shot. I just used red pepper flakes and it was super awesome!!! Yay soup!”

  • “Wonderful starter for our Valentines meal this year.I dont know what a chipole pepper looks like but I bought some kind of red pepper.I took a bite of it raw and it was super spicy so I took out all the seeds before adding to the soup.The soup had a nice kick to it but was still edible thanks to no seeds.I might try it again with cream as chef Ven-Jor suggested.Do not forget the parmasan cheese.I took a taste before the cheese and thought it missed something.Once the cheese was on top it was a home run.I did not use the olive oil for garnish and I used vegi bullion cube and H20 instead of broth. Thank you!”

  • “I love this soup. It has become one of my favorites! Thanks for sharing.”

  • “We really enjoyed this soup.The only thing we did was add a little half and half to it.The kids found it a bit spicy, the adults didn’t but next time I might half the chipotle. We will be making this again no doubt about it!!!”

  • “FANTASTIC! I made this soup last night and the house stills smells great from it. I only had one yellow pepper, so I used one yellow and one red, plus I used much more garlic than called for, about 9 cloves. Unfortunately, the local stores here don’t carry canned chipotle peppers, so I used a combination of canned green chilies and Cajun hot pepper sauce. This soup is outstanding.”

  • “Wonderful soup, like everybody else says, as well. Very tasty, in slightly mexican way. We don’t have chipotles here, in Finland, so I used a canned jalapeño, worked well for our taste. Will make this soup every time yellow peppers are on sale.”

  • “yet another excellent puree soup.i made a batch of this early this morning and the taste just melts in your mouth.very easy to prepare; very inexpensive.i had no low salt stock on hand but it was not overly salty at all.excellent recipe.just trying to decide which soup i like better; this one or your roasted eggplant soup!”

  • “Delicious and different soup, more hearty than I thought it would be. Made exactly as stated in the recipe. The garnish of parm and olive oil is a lovely and flavorful addition to a fabulous soup and should not be skipped. I did think it was better the second day after the flavors had time to blend, but I think this is true of most soups. Used a large chipotle and the soup was on the spicy side; if you’re not used to chipotles or don’t care for spicy foods, start off with a small one. For you calorie commandos out there, this soup is low fat and a great way to get some veg as well. Thanks for the recipe, Mean Chef!”

  • “Hubby’s description of this soup is “Primo”.LOLI used half yellow peppers and half orange peppers with yukon gold potatoes.The flavor is robust and the soup is filling.Hubby doesn’t care for pureed soup, so I only used my immersion blender on the portion that I chose to eat.Everyone was happy with this soup.”

  • “This is a beautiful, tasty and very unique soup.I’ve never had a soup quite like this.I don’t consider myself a huge yellow pepper fan — I don’t dislike them either — but this is just fabulous — so don’t be scared that this soup revolves around yellow peppers (if you’re like me).The drizzle of olive oil and shave parmesan on top for garnish was the perfect touch.Try this odd little soup.You’ll be surprised. :)”

  • “Wonderful wonderful soup! My husband loved it will make over and over!thanks MC!”

  • “Dh enjoyed this soup, it had too much heat for me. Careful with the chipotle. “

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