Superb Yellow Pepper Soup Recipe

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Superb Yellow Pepper Soup Recipe
Superb Yellow Pepper Soup Recipe photo by Taste of Home
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Superb Yellow Pepper Soup Recipe

Read Reviews
5 1 1
Publisher Photo
"I first tasted this sunny-looking soup at a luncheon hosted by a good friend," writes Linda Nilsen of Anoka, Minnesota. "It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 medium sweet yellow peppers, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 medium potato, peeled and quartered
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, optional
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Sour cream and minced chives, optional

Directions

In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired. Yield: 12 servings (3 quarts).
Originally published as Superb Yellow Pepper Soup in Quick Cooking September/October 1998, p45

Nutritional Facts

1 cup: 57 calories, 2g fat (0 saturated fat), 3mg cholesterol, 78mg sodium, 8g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.

  • 6 medium sweet yellow peppers, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 medium potato, peeled and quartered
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter, optional
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Sour cream and minced chives, optional
  1. In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender.
  2. Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
  3. Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired. Yield: 12 servings (3 quarts).
Originally published as Superb Yellow Pepper Soup in Quick Cooking September/October 1998, p45

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Ashaline User ID: 1186991 23262
Reviewed Jun. 13, 2011

"My husband doesn't like peppers, but this sounded so good I thought I would make it. It was so good, and even he liked it! Very pretty too."

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