Red Pepper Vichyssoise

Recipe by breezermom

This is a lovely soup to serve in the summertime, as it is served chilled. If you prefer, you can substitute sour cream for the creme fraiche. To make creme fraiche, just combine 1 cup of whipping cream with 2 tbsp of buttermilk. Once combined, cover and let stand at room temperature for 8 hours. This will make a cup of creme fraiche. Prep and cooking time does not include the chill time!

Top Review by Dantana

This recipe is wonderful! It was also my first time making creme fraiche- not much to making that but it was fun to learn how to use a new ingredient. The red pepper was a perfect pairing with the potatoes for this vichyssoise- it added an element of flavor that really sets this apart from other vichyssoise. Very impressed with this and I will certianly make it again!!<br/><br/>I did top this with some croutons before serving which added a little crunch. Not a necessity but I liked the added texture.

Ingredients Nutrition


  1. Cut the peppers into thirds; remove seeds and membranes. Place the peppers in a large saucepan; add water to cover. Bring to a boil; reduce heat and simmer, uncovered for 6 minutes. Drain and let cool. This will make it easy to remove the skins of the peppers. Remove and discard the skin from the peppers. Place the peppers in a blender, and cover and process until smooth. Make sure you stop at least once to scrape down the sides of the blender. Cover and chill thoroughly.
  2. Saute leeks in the butter in a Dutch oven over medium high heat, stirring constantly, until tender. Add broth and potato. Bring to a boil. Reduce heat, and simmer partially covered for 30 minutes or until the potato is tender.
  3. Place half of the potato-leek mixture in the container of a blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining potato mixure.
  4. Stir in the whipping cream, salt, and pepper. Cover and chill thoroughly.
  5. Combine the pepper mixture and the potato mixture. Stir well. To serve, ladle cold soup into individual bowls. Top each serving with a dollop of Creme Fraiche and garnish with chopped chives.

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