Velvety Yellow Pepper Soup
Experience the vibrant, sun-kissed flavors of Velvety Yellow Pepper Soup—a luxurious blend of roasted yellow bell peppers, creamy potatoes, and fragrant garlic and onions. This silky, golden-hued soup is brought to life with a splash of heavy cream, a hint of smoked paprika, and a bright pop of fresh basil and lemon juice. Perfect as a comforting starter or a standalone meal, this recipe is easy to make in under an hour and boasts a harmonious balance of sweetness and savory depth. Serve it piping hot, garnished with a drizzle of olive oil or extra basil for a stunning presentation. Whether you're hosting a dinner or indulging in a cozy night at home, this soup is a true crowd-pleaser. Tags: creamy yellow pepper soup, vegetarian comfort food, easy soup recipes, quick homemade soups.
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Recipe Information
Ingredients
- 4 large yellow bell peppers
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, peeled and diced potato
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.25 teaspoons smoked paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (plus extra for garnish) fresh basil leaves
- 1 tablespoon lemon juice
Instructions
Prepare the bell peppers by washing them thoroughly, removing the stems, seeds, and membranes. Roughly chop them into large pieces.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the chopped yellow bell peppers and diced potato to the pot. Cook for 5-6 minutes, stirring occasionally, to allow the vegetables to soften slightly.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are very tender.
Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until velvety. Return the puréed soup to the pot.
Stir in the heavy cream, smoked paprika, salt, black pepper, and chopped basil leaves. Allow the soup to gently warm over low heat for an additional 3-4 minutes, stirring often and adjusting seasoning to taste.
Finish with the lemon juice to brighten the flavors and stir well.
Serve hot, garnished with fresh basil leaves and an optional drizzle of olive oil or a dollop of cream.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4246 mg | 185% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 52.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3664 mg | 78% | |
*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.
