Best 15 Yellow Pepper Soup Recipes

SUPERB YELLOW PEPPER SOUP

Steps:

• In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the 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.

YELLOW SQUASH AND BELL PEPPER SOUP

Steps:

• In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
• Serve soup sprinkled with coriander.

ROASTED YELLOW PEPPER SOUP

Steps:

• Halve peppers; remove and discard tops and seeds. Broil peppers 4 in. from the heat until skins blister, about 4 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, in a large saucepan, saute onion and leeks in butter until tender. Add the potatoes, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Peel off and discard charred skin from peppers. Finely chop peppers; add to potato mixture. Cool slightly., In a blender, cover and process soup in batches until smooth. Return to the pan; heat through (do not boil). Serve with Parmesan cheese if desired.

CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA

Steps:

• For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
• Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
• Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
• Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
• Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
• For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
• To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM

Steps:

• To roast peppers:
• Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)
• Make the pepper soup:
• In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the tomato soup:
• Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
• Make the serrano cream:
• In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
• To serve the soup:
• For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.

MARCO CANORA'S YELLOW-PEPPER SOUP

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.

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES

Steps:

• Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
• Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
• Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

CHILLED YELLOW PEPPER SOUP WITH CHIVES

Steps:

• In a 6-to-8 quart kettle cook onions in butter over moderate heat, stirring occasionally, 5 minutes. Stir in garlic paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced to about 1 tablespoon. Stir in bell peppers and broth and simmer, covered, until peppers are tender, 20 to 25 minutes.
• In a blender or food processor purée mixture in batches (use caution when blending hot liquids) until smooth and transfer to a large bowl. Season purée with salt and pepper and cool completely. Chill soup, covered, until cold, at least 4 hours, and up to 2 days. Whisk in sour cream and season with salt and pepper.
• Garnish soup with chives.

CHILLED YELLOW PEPPER AND WHITE BEAN SOUP

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
• Ladle soup into bowls. Top with generous amount of arugula and serve.

YELLOW PEPPER SOUP

Steps:

• Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
• Bring stock to a boil.
• Add peppers, potatoes, salt, chipotle and boiling stock.
• Simmer for 20 minutes or until potatoes are soft.
• Puree in food processor or use an immersion blender.
• Serve in bowls with a sprinkle of parmesan and olive oil.
• For a lower fat version use no fat parmesan cheese or omit. Do not use olive oil.
• For Vegetarian do not use chicken broth. Use vegetable broth. For Vegan omit cheese also or use a vegan sub.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool.
• Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture.
• Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil.
• Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

ROASTED YELLOW PEPPER SOUP

Steps:

• 1. Lay 6 pepper halves, cut-side down, on a baking sheet; broil until well charred, 5 to 10 minutes. Transfer to a plastic bag; seal for 10 minutes. Slip off and discard the skins. Coarsely chop the roasted peppers, then set aside.
• 2. Melt the butter in a soup pot. Add the onions, leeks, salt, and pepper; sauté over low heat about 10 to 15 minutes or until the vegetables are soft.
• 3. Coarsely chop the remaining 6 pepper halves; add to the pot with the potatoes, reserved roasted peppers and 5 cups broth. Simmer, uncovered, until the vegetables are tender, about 30 minutes. Cool to room temperature.
• 4. Puree in a food processor, adding a bit more broth if it's too thick. Refrigerate to chill. Serve in tiny cups, garnished with the chives.

YELLOW-AND-RED-PEPPER YIN-YANG SOUP

Steps:

• PREPARATION 1. In a small saucepan, combine the yellow peppers, cumin, 1 pinch of the sugar and 2 cups of the stock. In another small saucepan, combine the red peppers, chipotle, remaining pinch sugar and remaining 2 cups stock. Place both pans over medium heat, bring to a boil, reduce the heat and simmer, uncovered, until the peppers are very tender, about 25 minutes. Remove both pans from the heat and allow to cool. 2. Transfer the yellow-pepper mixture to a blender and blend until smooth. Strain through a fine-mesh sieve back into the pan, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. Repeat the process with red-pepper mixture. 3. Place both pans over medium-low heat and stir 1/2 cup cream into each saucepan. Season to taste with salt and pepper; do not boil. 4. Warm 6 wide soup bowls. Using 4 layers of aluminum foil, fashion a divider that will fit securely in bowls, dividing each in half. Place divider in one bowl. Pour 1/2 cup yellow soup into a cup with a spout. Pour 1/2 cup red soup into another cup with a spout. Simultaneously pour each soup into separate halves of bowl. Carefully remove divider. Garnish yellow half of the soup with 1/2 teaspoon red caviar (or brunoise of red pepper). Garnish red half with 1/2 teaspoon sevruga caviar (or brunoise of yellow pepper). Sprinkle with chives. Repeat with all bowls and serve.

CORN AND YELLOW PEPPER SOUP

Steps:

• Peel onion and slice it and the celery thin; add to melted butter in heavy saucepan. Cook gently, stirring, until transparent. Remove seeds and slice peppers thin; add to saucepan and continue to cook gently for ten minutes. Slice kernels off of the corn cobs and add to the saucepan along with the thyme, bay leaves, rice, stock, one quart of water, and salt and pepper to taste. Bring to a boil and simmer for 45 minutes. Puree in food processor, being careful to vent the top so the hot liquid doesn't cause an explosion. A blender is not recommended. The soup can be cooled before this step, if necessary. Check the seasoning and reheat gently. Blanche the tomatoes and remove the skin, remove the seeds and chop flesh into 1/4" or smaller cubes. Crumble the goat's cheese or cut into 1/4" cubes, if possible. Partial freezing may help. Chop the mint leaves finely with a very sharp knife. Serve the soup very hot, drop the tomatoe and goat's cheese cubes on the surface, sprinkle with the mint, drizzle the EVOO on top and serve.

YELLOW AND RED BELL PEPPER SOUP

Steps:

• Heat 1 T. Butter and 1 T. oil in medium saucepan over moderate heat. Heat remaining butter and oil in separate medium saucepan. Divide onion and leek between 2 pans and cook until tender, 3-5 minutes. Divide garlic between pans, season w/ salt and cook 1 more minute. Add yellow peppers and pear to one pan, red peppers and tomato to other. Cook until peppers are tender 5-7 minutes. Add 2 cups stock and matching roasted peppers to each. Simmer, covered loosely, for 25 minutes. Puree each mixture separately in food processor and return to clean pan. Adjust seasonings and reheat purees gently. Pour each into pitcher or 4 qt. Pyrex measuring cup. While hot, pour soups into individual bowls simultaneously, pouring each color from the opposite side. Serve immediately.