Bell Pepper Soup

A delicious, colorful soup made with sweet peppers that can be served hot or cold.

Yield 4 servings
Time 1½ hours
  • large saucepan or Dutch oven
  • wooden spoon
  • blender or food processor
  • small saucepan
  • ¼ c olive oil
  • 1 small onion, chopped
  • 4 large bell peppers (any color*), seeded and diced
  • 1 medium potato, diced
  • ½-1 t salt
  • 1 t red pepper flakes
  • 1½-2 c vegetable stock
Directions Heat the olive oil in the large saucepan. Add the onion and sauté for 3-4 minutes.

Add remaining ingredients except the stock. Cover, reduce heat, and sauté, stirring occasionally, until the peppers are tender, about an hour.

Pour half of the soup into the blender and purée, followed by the other half. Meanwhile, put the stock in the small saucepan and bring to a simmer.

Optional: if you want a smoother soup, you can sieve it at this point.

Return the soup to the saucepan, stir in the stock (use more for a thinner soup), taste, and season.

Serve hot or cold, with any of these toppings:

  • crème fraîche
  • sour cream
  • plain yogurt
  • chives
  • dill
  • scallions
Notes *Green peppers are acceptable, but red, orange, or yellow peppers will make the nicest soup.
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