Golden Pepper Soup Recipe

Name: Golden Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
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.

No nutrition data on file — estimate from the ingredient list.

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 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.

Golden Pepper Soup

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