Velvety Yellow Pepper Soup Recipe

Name: Velvety Yellow Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 2 large yellow peppers, stemmed, seeded, and cut in large chunks; 2 large leeks (white part only); 1 garlic clove, smashed; 1 tablespoon kosher salt, plus extra for seasoning; 1/4 teaspoon ground turmeric; 3 sprigs fresh flat-leaf parsley; 3 sprigs fresh thyme; 1 bay leaf; 2 medium russet potatoes (about 1 pound); 4 cups water; 1 tablespoon dry white vermouth; fresh ground black pepper

Servings: persons

1 tablespoon extra virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks (white part only)
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes (about 1 pound)
4 cups water
1 tablespoon dry white vermouth
fresh ground black pepper

1
Heat the olive oil in a large saucepan over medium-low heat.
2
Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
3
Tie the parsley, thyme, and bay leaf together with kitchen twine.
4
Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
5
Discard the herb bundle.
6
Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth.
7
Return to the pot and reheat.
8
Stir in the vermouth, and season, to taste, with salt and pepper.

123

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 large yellow peppers, stemmed, seeded, and cut in large chunks, 2 large leeks (white part only), 1 garlic clove, smashed, and more.

Yes, Velvety Yellow 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!

Velvety Yellow Pepper Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions