Yellow Pepper Soup Recipe

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Enjoy a hearty cup of soup that's flavored with the mild and sweet taste of yellow peppers. Edward Griffiths of Stowe, Vermont adds garlic and minced chives for a special touch.
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 5 servings


  • 2-1/2 cups water
  • 3 large sweet yellow peppers, chopped
  • 1 large potato, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced chives

Nutritional Facts

1 cup: 152 calories, 5g fat (2g saturated fat), 6mg cholesterol, 385mg sodium, 25g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 fat.


  1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool slightly.
  2. In a blender, process soup in batches until smooth. Return to the pan. Add butter and oil; cook and stir until heated through and butter is melted (do not boil). Sprinkle with chives. Yield: 5 servings.
Originally published as Yellow Pepper Soup in Healthy Cooking August/September 2008, p33

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jessie1 User ID: 1964826 114948
Reviewed Sep. 9, 2009

"Great soup, garnish with parmesan cheese is a great addition."

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