Best 3 Martha Stewarts Yellow Pepper Soup Recipes

Looking for a delightful and vibrant soup to warm you up on a chilly day? Martha Stewart's Yellow Pepper Soup is a culinary delight that captures the essence of summer in a bowl. Made with an array of yellow peppers, this soup is a symphony of flavors, textures, and colors. Featuring three variations - a classic yellow pepper soup, a roasted yellow pepper soup, and a yellow pepper gazpacho - this article offers a range of options to suit your taste preferences and dietary needs.

In the classic yellow pepper soup, a medley of yellow bell peppers, onions, and garlic is simmered in a flavorful broth, creating a smooth and creamy texture. For a smoky and caramelized flavor, the roasted yellow pepper soup takes center stage, where roasted yellow peppers add a delightful depth of flavor. And for those seeking a refreshing and chilled option, the yellow pepper gazpacho is a perfect choice, combining the vibrant flavors of yellow peppers, tomatoes, and cucumbers in a tangy and refreshing soup. Each variation promises a unique culinary experience, ensuring that every spoonful is a celebration of the versatility and deliciousness of yellow peppers. So, get ready to embark on a culinary journey as we delve into the world of Martha Stewart's Yellow Pepper Soup.

Let's cook with our recipes!

YELLOW PEPPER SOUP

Yellow Pepper Soup image

This soup keeps well, refrigerated, for up to two days; warm it and check seasoning before serving.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 7

Ingredients

4 medium leeks, white and light green parts only, thinly sliced
2 tablespoons olive oil, plus more for drizzling
6 yellow bell peppers (2 pounds), stemmed and seeded, cut into chunks
6 large sprigs tarragon, plus more leaves for garnish
2 3/4 cups homemade or low-sodium canned chicken stock, skimmed of fat
Salt and freshly ground pepper, to taste
1 large slice Italian bread, cut into 1/2-inch-by-3-inch pieces, toasted

Steps:

Place sliced leeks in a large bowl of cold water and let stand for 5 minutes to rid them of dirt and sand. Lift out of the water and drain in a colander. Set aside.
In a small stockpot, heat oil over low heat. Add leeks and cook until wilted, about 10 minutes. Add peppers, tarragon, stock, and salt and pepper to taste. Raise heat to high; bring to a boil. Lower heat and simmer until peppers are very tender, about 20 minutes.
Remove from heat and discard tarragon sprigs. Transfer soup to a food processor and puree. Pass puree through a fine strainer and adjust seasoning with salt and pepper, if necessary. Divide soup among 4 bowls and place 2 of the toast pieces in each. Garnish with tarragon leaves and drizzle with olive oil, if desired. Serve immediately.

MARCO CANORA'S YELLOW-PEPPER SOUP

Marco Canora's Yellow-Pepper Soup image

Chef Marco Canora prefers to use a food mill for this savory recipe from his "Salt to Taste" cookbook because it removes the skins from the peppers, which can sometimes be bitter, and doesn't aerate the soup.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1/2 cup Blond Soffritto Base
3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped
2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped
2 fresh or dried bay leaves
Coarse salt and freshly ground black pepper
1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving
1/2 cup extra-virgin olive oil (optional), plus more for drizzling
Croutons, for serving

Steps:

Heat soffritto base in a large pot over medium-high heat. Add peppers and cook, stirring to coat. Continue cooking until peppers are softened, about 3 minutes. Add potatoes and stir to combine.
Add bay leaves and enough water to cover the vegetable mixture by about 1 inch (about 9 cups); season with salt and pepper and bring to a boil. Reduce heat to a simmer and cook until pepper and potatoes are almost soft, about 30 minutes.
Crush the thyme with the flat side of a knife and add it to the pot. Continue to simmer until peppers and potatoes are completely soft, about 15 minutes more.
Remove bay leaves and thyme; discard. Working in batches, pass soup through a food mill fitted with a fine disk. Whisk in 1/2 cup olive oil, if desired; season with salt and pepper. If soup seems too thick, add a little water to thin out. Serve warm, drizzled with olive oil and garnished with croutons and thyme leaves.

MARTHA STEWART'S YELLOW PEPPER SOUP

Martha Stewart's Yellow Pepper Soup image

Categories Pepper Soup/Stew Dinner

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 tablespoons unsalted butter
3 shallots, sliced thin
1 garlic clove, sliced thin
1 pear, peeled, cored and sliced thin
4 cups chicken stock
2 roasted yellow bell papers, halved, seeded and sliced thin
1 dash cayenne pepper
1 pinch salt and pepper
1/4 cup heavy cream
1 tablespoons creme fraiche, per serving
6 yellow bell peppers, halved, seeded and sliced thin

Steps:

Heat the oil and butter in a large saucepan and saute the peppers, shallots, garlic, and pear over medium heat until tender, 5 to 10 minutes.
Add the stock, roasted peppers, cayenne and salt and pepper to taste. Bring to a boil, lower the heat, and simmer, covered, for 30 minutes.
Puree the soup with an immersion blender. Add the heavy cream and reheat over low heat.
Serve the soup hot, with a dollop of creme fraiche.

Tips:

Choose ripe, colorful bell peppers. This will ensure the soup is flavorful and vibrant.
Roast the bell peppers before pureeing them. Roasting the peppers will enhance their flavor and make them easier to blend.
Use a high-quality vegetable broth. This will make a big difference in the flavor of the soup.
Add a bit of acidity to the soup. This could be in the form of lemon juice, white wine, or vinegar.
Garnish the soup with fresh herbs or a drizzle of olive oil. This will add a touch of elegance and flavor.

Conclusion:

Martha Stewart's Yellow Pepper Soup is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a light snack. It's also a great way to use up leftover bell peppers. With its vibrant color and rich flavor, this soup is sure to be a hit with everyone who tries it.