Yellow Pepper Soup
Brighten up your dinner table with the vibrant and velvety Yellow Pepper Soup, a comforting dish that’s as flavorful as it is eye-catching. This creamy soup is made with sweet yellow bell peppers, soft hints of garlic, and the earthy depth of a perfectly cooked potato, all blended into a silky perfection. Infused with a touch of heavy cream and seasoned with a hint of black pepper, this soup boasts an irresistible balance of richness and freshness. A quick 15 minutes of prep time and simple cooking steps make it an excellent choice for busy weeknights, while its stunning golden color and fresh parsley garnish will impress at any dinner party. Serve as a cozy starter or pair with crusty bread for a hearty meal that highlights the natural sweetness of yellow bell peppers. Perfect for those looking for a satisfying yet light vegetarian option!
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Recipe Information
Ingredients
- 4 large yellow bell peppers
- 1 medium onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable stock
- 1 medium potato
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley
Instructions
Wash the yellow bell peppers, remove the stems and seeds, and roughly chop them into large pieces.
Peel and dice the onion and garlic cloves into small pieces.
Peel and chop the potato into small cubes for even cooking.
In a large pot, heat the olive oil over medium heat.
Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
Add the chopped bell peppers and cubed potato to the pot. Stir well and cook for 5 minutes.
Pour in the vegetable stock, ensuring that the vegetables are fully submerged.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potato is tender.
Using an immersion blender or a countertop blender, carefully blend the soup until smooth and creamy.
Return the blended soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Simmer the soup gently for 5 more minutes to incorporate the flavors.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve warm and enjoy!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 13.2 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 940 mg | 20% | |
*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.
