Yellow Bell Pepper Soup Recipe

Name: Yellow Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 6 medium sweet yellow bell peppers, cut into 1 inch pieces; 1 large mild onion, chopped; 1 large russet potato, peeled and cut into chunks; 1 garlic clove, minced; 6 cups chicken broth; 1 bay leaf; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 cup buttermilk; sour cream (optional) or plain yogurt (optional); snipped chives (optional)

Servings: persons

1 tablespoon olive oil
1 tablespoon butter
6 medium sweet yellow bell peppers, cut into 1 inch pieces
1 large mild onion, chopped
1 large russet potato, peeled and cut into chunks
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup buttermilk
sour cream (optional) or plain yogurt (optional)
snipped chives (optional)

1
Heat oil and butter in a Dutch oven; saute the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
2
Add broth, bay leaf, salt and pepper, bring to a boil.
3
Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
4
Discard bay leaf.
5
Cool slightly; puree in batches in blender.
6
Return to pan.
7
Stir in buttermilk, heat through.
8
Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

1163

kcal

Calories

Fat

Carbs

116

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: 1 tablespoon olive oil, 1 tablespoon butter, 6 medium sweet yellow bell peppers, cut into 1 inch pieces, 1 large mild onion, chopped, and more.

Yes, Yellow Bell 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.

Yellow Bell Pepper Soup

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