Red Bell Pepper Soup

"This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good."
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by Patricia H. photo by Patricia H.
photo by msmia photo by msmia
Ready In:
40mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
  • Cook, stirring occasionally, until the onion is soft but not browned.
  • Mix in the cumin and cayenne. Add the chicken broth.
  • Bring to a boil.
  • Cover.
  • Reduce heat. Simmer for 20 minutes.
  • Scoop out the vegetables.
  • Transfer the vegetables to a blender or food processor.
  • Add a little broth.
  • Process until smooth.
  • Return the puree to the broth in the pan.
  • Mix in the lemon juice. Adjust seasoning.
  • Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
  • New Zealand.

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Reviews

  1. This was really nice. I had exactly 3 peppers I wanted to do something "different" with. I really liked the addition of cumin. I also had some cilantro and a little garlic powder that I pureed along with the peppers/onions all in the same pot. It added another wonderful level of flavor to the finished soup. This would be really nice alongside a grilled sharp cheddar cheese quesadilla! Thanks for sharing!
     
  2. I used a combination of yellow/red/orange bell peppers. Mine turned out thinner than I like and maybe too lemony. This isn't a keeper for me, but I enjoyed trying something different, thank you!
     
  3. Phenomenal recipe! I had a combo of chopped red, orange and yellow peppers in my freezer so I thought I'd try this out. I threw in a few stalks of celery too. I just couldn't believe how much flavour it had! <br/><br/>I put it all together and blended it up with my immersion blender. I ate the first bowl and then decided to strain out the little bits of pepper skin and I really preferred it that way. And I don't think I added quite as much lemon juice as was called for - just enough until I thought it tasted right. <br/><br/>I went out and bought peppers again tonight since they were on sale... I'm making a triple batch tomorrow night now that I have all the peppers chopped up! Thanks for a really flavourful and relatively easy recipe! One of my new favourites!
     
  4. This was WONDERFUL. I only had 2 red peppers so I subbed 2 large carrots as well, used half the butter and sprayed the veggies down with olive oil spray instead to make it lighter. It was very nice and light, a lot lighter than I was expecting, but that was a nice surprise. I added some brown rice and black beans to it to make a simple soup meal for my preteen son. He ate the whole bowl and asked for seconds!
     
  5. Tasted great, but didnt make nearly as much soup as I had hoped. Next time I will double the number of peppers to at least 6.
     
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Tweaks

  1. This was WONDERFUL. I only had 2 red peppers so I subbed 2 large carrots as well, used half the butter and sprayed the veggies down with olive oil spray instead to make it lighter. It was very nice and light, a lot lighter than I was expecting, but that was a nice surprise. I added some brown rice and black beans to it to make a simple soup meal for my preteen son. He ate the whole bowl and asked for seconds!
     

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