Creamy Yellow Pepper Soup
Dive into a bowl of velvety comfort with this *Creamy Yellow Pepper Soup*, a vibrant blend of roasted yellow bell peppers, creamy potatoes, and rich heavy cream. Perfect as an appetizer or a light meal, this golden-hued soup offers a luscious texture and a burst of smoky-sweet flavor thanks to oven-roasted peppers and a touch of paprika. Every spoonful is elevated with the aromatic duo of sautéed onions and garlic, while fresh basil leaves provide a fragrant finish. Ready in just 45 minutes and effortlessly elegant, this recipe is a must-try for fans of vegetable-based soups. It's not only a feast for the taste buds but also a visually stunning dish that will brighten up your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large yellow bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 4 cups vegetable broth
- 1 medium, peeled and cubed potato
- 0.5 cup heavy cream
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 for garnish fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the yellow bell peppers in half, remove the seeds and stems, and place them cut-side down on the baking sheet.
Roast the yellow bell peppers in the oven for 20 minutes or until their skin is charred and blistered.
Once roasted, transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 5-10 minutes. This will make the skin easier to peel.
Peel the skins off the peppers and set the flesh aside.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the roasted yellow pepper flesh, vegetable broth, cubed potato, paprika, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the potato is tender.
Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches and blend until smooth. Return the soup to the pot if needed.
Stir in the heavy cream and adjust seasoning with additional salt and pepper if desired. Heat the soup gently, but do not let it boil.
Serve hot, garnished with fresh basil leaves for a pop of flavor and color.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 124 mg | 42% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 51.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4031 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
