Velvety Yellow Pepper Soup

Experience the vibrant, sun-kissed flavors of Velvety Yellow Pepper Soup—a luxurious blend of roasted yellow bell peppers, creamy potatoes, and fragrant garlic and onions. This silky, golden-hued soup is brought to life with a splash of heavy cream, a hint of smoked paprika, and a bright pop of fresh basil and lemon juice. Perfect as a comforting starter or a standalone meal, this recipe is easy to make in under an hour and boasts a harmonious balance of sweetness and savory depth. Serve it piping hot, garnished with a drizzle of olive oil or extra basil for a stunning presentation. Whether you're hosting a dinner or indulging in a cozy night at home, this soup is a true crowd-pleaser. Tags: creamy yellow pepper soup, vegetarian comfort food, easy soup recipes, quick homemade soups.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 large yellow bell peppers
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 1 medium, peeled and diced potato
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 0.25 teaspoons smoked paprika
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (plus extra for garnish) fresh basil leaves
• 1 tablespoon lemon juice

Directions

Step 1

Prepare the bell peppers by washing them thoroughly, removing the stems, seeds, and membranes. Roughly chop them into large pieces.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until soft and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the chopped yellow bell peppers and diced potato to the pot. Cook for 5-6 minutes, stirring occasionally, to allow the vegetables to soften slightly.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the vegetables are very tender.

Step 6

Remove the pot from heat and use an immersion blender to carefully purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until velvety. Return the puréed soup to the pot.

Step 7

Stir in the heavy cream, smoked paprika, salt, black pepper, and chopped basil leaves. Allow the soup to gently warm over low heat for an additional 3-4 minutes, stirring often and adjusting seasoning to taste.

Step 8

Finish with the lemon juice to brighten the flavors and stir well.

Step 9

Serve hot, garnished with fresh basil leaves and an optional drizzle of olive oil or a dollop of cream.

Nutrition Facts

Serving size	(2094.7g)

Amount per serving	% Daily Value*
Calories	1452.7

Total Fat 84.3g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 7.4g
Cholesterol 124.5mg	0%
Sodium 4906.6mg	0%
Total Carbohydrate 148.5g	0%
Dietary Fiber 22.5g	0%
Total Sugars 51.8g
Protein 28.6g	0%

Vitamin D 0IU	0%
Calcium 261.4mg	0%
Iron 9.3mg	0%
Potassium 4005.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.7%

Protein: 7.8%

Carbs: 40.5%