Yellow Bell Pepper Soup
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large yellow bell peppers (about 1 1/4 lb.)
- 29.58 ml olive oil
- 1 onion, chopped
- 2 large garlic cloves, sliced
- 4.92 ml dried thyme
- 1 bay leaf
- 78.78 ml dry white wine
- 0.61 ml turmeric
- 709.77 ml low sodium chicken broth (or more if desired)
-
Garnish
- chopped fresh cilantro
directions
- Cover and refrigerate 1/2 cup of the chopped bell pepper.
- Heat oil in a large heavy skillet over medium heat. Add remaining bell pepper, onion, garlic, thyme, and bay leaf and saute until vegetables are tender, about 15 minutes.
- Add wine and turmeric; bring to a boil. Boil for 2 minutes.
- Add 3 cups broth, reduce heat, and simmer until vegetables are very tender, stirring occasionally, about 15 minutes.
- Discard bay leaf.
- Puree the soup in batches in a blender or food processor.
- Season to taste with salt and pepper. Cover and refrigerate soup until cold, about 2 hours.
- If your soup is too thick for your taste, thin it with some more chicken broth.
- Ladle into bowls. Sprinkle with reserved 1/2 cup bell pepper and cilantro.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!