Recipe courtesy of Food Network Kitchen

Yellow Pepper Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 6 servings
  • Nutrition Info
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
21m Easy 100%
CLASS
Gabriela Rodiles

French Onion Soup Dip

45m Easy 97%
CLASS
29m Easy 98%
CLASS
Mary McCartney

Easy Peasy Pea Soup

7m Easy 98%
CLASS
32m Easy 99%
CLASS
43m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now