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Superb Yellow Pepper Soup

 Superb Yellow Pepper Soup
"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."
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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).

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Superb Yellow Pepper Soup (continued)

Nutritional Facts:Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and without butter, salt and sour cream) equals 57 calories, 78 mg sodium, 3 mg cholesterol, 8 gm carbohydrate, 3 gm protein, 2 gm fat. Diabetic Exchanges: 1-1/2 vegetable, 1/2 fat.