Golden Pepper Soup Recipe

Name: Golden Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups homemade or reduced-sodium store-bought chicken or vegetable broth; Generous pinch of saffron threads; 1 tablespoon unsalted butter; 1 large onion, diced; 3 garlic cloves, minced; 2 celery stalks, diced; 4 large yellow bell peppers (about 2 pounds), ribs and seeds removed, diced; 1/4 cup dry white wine; Coarse salt; 1/2 teaspoon ground cumin; 2 tablespoons half-and-half or milk; Pinch of cayenne pepper, or to taste; Plain low-fat yogurt, for garnish

Servings: persons

3 cups homemade or reduced-sodium store-bought chicken or vegetable broth
Generous pinch of saffron threads
1 tablespoon unsalted butter
1 large onion, diced
3 garlic cloves, minced
2 celery stalks, diced
4 large yellow bell peppers (about 2 pounds), ribs and seeds removed, diced
1/4 cup dry white wine
Coarse salt
1/2 teaspoon ground cumin
2 tablespoons half-and-half or milk
Pinch of cayenne pepper, or to taste
Plain low-fat yogurt, for garnish

1
Bring broth to a boil in a small saucepan.
2
Add saffron; stir to dissolve.
3
Turn off heat; cover and let steep.
4
Heat butter in a large saucepan over medium-low.
5
Cook onion and garlic, stirring frequently, until they begin to soften, about 4 minutes.
6
Add celery and bell peppers, cover, and cook, stirring occasionally, until softened, 18 to 20 minutes.
7
Add wine and cook, stirring occasionally, until evaporated.
8
Add broth, 1 teaspoon salt, and the cumin.
9
Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
10
Remove from heat; let soup cool slightly.
11
Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
12
(Alternately, use an immersion blender.)
13
Return to clean saucepan; stir in half-and-half or milk, and reheat gently (do not boil, as mixture will curdle).
14
Season with cayenne pepper.
15
Serve immediately, or let cool completely and refrigerate at least 2 hours (and up to 2 days).
16
Garnish with yogurt before serving.
17
(Per Serving)
18
Calories: 96g
19
Saturated: 1.6g
20
Unsaturated Fat: 1.1g
21
Cholesterol: 5.5mg
22
Carbohydrates: 13g
23
Protein: 4.3g
24
Sodium: 373mg
25
Fiber: 1.8g

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups homemade or reduced-sodium store-bought chicken or vegetable broth, Generous pinch of saffron threads, 1 tablespoon unsalted butter, 1 large onion, diced, and more.

Yes, Golden Pepper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden Pepper Soup

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