Yellow Pepper Soup
In this recipe, vibrant yellow bell peppers take center stage in a comforting and flavorful soup. The sweet and slightly smoky notes of the roasted peppers are complemented by the aromatic blend of onion, carrot, and celery. Finished with a touch of fresh thyme and garnished with parsley, this soup is a delightful balance of rich flavors and velvety texture. Enjoy a bowlful of warmth and goodness with each spoonful of this homemade roasted yellow bell pepper soup.
— Constant Cookbook
Ingredients
- 1/4 cup olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and minced
- 1 celery stalk, diced
- 6 cups vegetable stock or canned broth
- 8 large yellow bell peppers, halved and seeded
- 1 tsp. minced fresh thyme
- Salt and freshly ground pepper, to taste
- 6 to 12 fresh flat-leaf parsley leaves
Instructions
- In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté, stirring constantly, until golden brown, 5 to 7 minutes.
- Add the stock, increase the heat to high and bring to a boil. Add the bell peppers, reduce the heat to medium, cover and simmer until the peppers are very tender, 30 to 35 minutes. Remove from the heat.
- Working in batches and using a slotted spoon, transfer the peppers, onion, carrot and celery to a blender or food processor. Add some of the cooking liquid and puree until smooth. Return the soup to the saucepan and place over medium heat.
- Add the thyme, bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Season with salt and pepper.
- Ladle into warmed mugs or soup bowls and garnish each with 1 or 2 parsley leaves. Serve immediately. Serves 6.
Yield
Serves 6.
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