Superb Yellow Pepper Soup Recipe

5 1 1
Superb Yellow Pepper Soup Recipe
Superb Yellow Pepper Soup Recipe photo by Taste of Home
Publisher Photo

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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

Directions

Heat oil and butter if desired in a Dutch oven or soup kettle; saute the peppers, onion, potato and garlic until onion is tender, about 5 minutes. Add 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.

  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon butter or margarine, optional
  • 6 medium sweet yellow peppers, cut into 1-inch pieces
  • 1 large onion, diced
  • 1 medium potato, peeled and quartered
  • 1 garlic clove, minced
  • 6 cups chicken broth
  • 1 bay leaf
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper
  • 1 cup buttermilk
  • Sour cream and snipped chives, optional
  1. Heat oil and butter if desired in a Dutch oven or soup kettle; saute the peppers, onion, potato and garlic until onion is tender, about 5 minutes. Add 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSuperb Yellow Pepper Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image