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 stock or 3 cups low sodium chicken broth, skimmed of fat; generous pinch saffron thread; 1 tablespoon unsalted butter; 1 large onion, diced; 3 garlic cloves, minced; 2 stalks celery, diced; 4 large yellow bell peppers, seeded and diced (about 2 pounds); ¼ cup dry white wine; 1 teaspoon coarse salt; ½ teaspoon ground cumin; 2 tablespoons half-and-half or 2 tablespoons milk; fresh ground black pepper; 1 pinch ground cayenne pepper or 1 pinch crushed red pepper flakes; low-fat sour cream

Servings: persons

3 cups homemade stock or 3 cups low sodium chicken broth, skimmed of fat
generous pinch saffron thread
1 tablespoon unsalted butter
1 large onion, diced
3 garlic cloves, minced
2 stalks celery, diced
4 large yellow bell peppers, seeded and diced (about 2 pounds)
¼ cup dry white wine
1 teaspoon coarse salt
½ teaspoon ground cumin
2 tablespoons half-and-half or 2 tablespoons milk
fresh ground black pepper
1 pinch ground cayenne pepper or 1 pinch crushed red pepper flakes
low-fat sour cream

1
Bring stock to a boil in a small saucepan.
2
Add saffron; stir to dissolve.
3
Turn off heat; let infuse while proceeding.
4
Heat butter in a large saucepan over medium-low heat.
5
Add onion and garlic; cook until they begin to soften, about 4 minutes.
6
Add celery and bell peppers; cook, covered, stirring occasionally, until softened, 18 to 20 minutes.
7
Add wine, and cook, stirring occasionally, until liquid has evaporated.
8
Add infused chicken stock, salt, and cumin.
9
Bring to a simmer, and cook until vegetables are very tender, about 10 minutes.
10
Let soup cool slightly; puree, in batches if necessary, in a food processor or blender (do not fill blender more than halfway).
11
Return to clean saucepan; stir in half-and-half or milk, and then reheat gently (do not boil; the mixture will curdle).
12
Season with black pepper and cayenne to taste.
13
Serve hot or chilled, garnished with sour cream.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 cups homemade stock or 3 cups low sodium chicken broth, skimmed of fat, generous pinch saffron thread, 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.

That's it — enjoy your meal!

Golden Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions