Yellow Pepper Soup

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
35 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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Ingredients

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut in large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Directions

Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.

Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.

Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

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Comments & Reviews

recipe Yellow Pepper Soup
Nina Newport Beach, CA 10-14-2008
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Very good
Rated: 4 stars out of 5

I changed it up a little by using substituting 1 cup of cream for one of the cups of chicken broth and I used yukon gold... potatoes to give it a more creamy/buttery taste.Read more
recipe Yellow Pepper Soup
Maureen Jupiter, FL 02-24-2008
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healthy and delicious
Rated: 5 stars out of 5

I make this soup at least twice a month. It is delicious, easy and loaded with nutrients; as well as being low in fat. It is... very high in vitamin A. The tumeric is a wonderful anti-inflammatory, which is why I add a bit more than the recipe calls for. The soup is lovely for eating at all temperatures. When I serve the soup I add a tablespoon of Greek yogurt and a few drops of hot pepper sauce. Yummy!Read more
recipe Yellow Pepper Soup
Anonymous 04-22-2007
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regular
Rated: 2 stars out of 5

regular
recipe Yellow Pepper Soup
Anonymous 04-09-2007
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Excellent
Rated: 5 stars out of 5

This soup is light and delicious. It is perfect for any season.
recipe Yellow Pepper Soup
Anonymous 03-18-2007
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Not bad
Rated: 3 stars out of 5

For under 100 calories, this soup is decent. I'm sure it would be much better with cream or butter. As is, it doesn't have... much flavor. I added a ton of pepper to help a bit.Read more
recipe Yellow Pepper Soup
Melissa Coquitlam 03-16-2007
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Comfort Food for a Rainy Day
Rated: 5 stars out of 5

This soup was better than I thought it would be. It kind of had a bit of a mealy texture because of the potatoes but very... satisfying. Only thing, is if you're using table salt to season use less than the recipe calls for. I halved the recipe and only added 1.5 teaspoons and it was a little too much. Can always add more after...Read more