Incredibly simple, this yellow pepper soup is a soup that can be enjoyed in summer too. This easy recipe needs just 9 ingredients that are easily available in every season. It's a vegan and gluten-free recipe.
A bowl of soup is something that most of us associate with winter months. However, there are a few soup recipes that are equally enjoyable in summer too like this yellow pepper soup. It's a great soup recipe for every season.
This simple and light soup is made with yellow bell peppers, potatoes, and a handful of other basic ingredients.
If you enjoy simple flavors, you will enjoy this pepper soup.
Jump to:
- What's needed to make yellow pepper soup?
- Ingredient notes and substitute suggestions
- How to make (step-by-step instructions)?
- Serving pepper soup
- Storing, freezing, and reheating tips
- Recipe tips, tricks, and variation suggestions
- Frequently asked question
- More easy bell pepper recipes
- More vegan soup recipes
- Recipe
What's needed to make yellow pepper soup?
To make yellow pepper soup, you will need the ingredients shown below:
Ingredient notes and substitute suggestions
- Yellow peppers: I have made this pepper soup using yellow bell peppers but orange bell peppers or red peppers can also be used to make bell pepper soup. I won't recommend using green bell pepper in soup as it won't look very appealing.
- Potatoes: Potatoes make this soup creamy. Use whichever variety you have. I have used Yukon gold potato. Russet potatoes or red potatoes are fine too. If you don't mind the sweetness of sweet potatoes in pepper soup, you can add them too. However, sweet potatoes will change the color of the soup.
- Onion: I have used yellow onion (brown onion) to maintain the beautiful yellow color of the soup. White or red onion can be used too but red onion will slightly change the color of the soup.
- Spring onion: Spring onion goes really well with potatoes and bell peppers. Instead of spring onion, you can use fresh parsley or cilantro too. Feel free to use fresh herbs of your choice.
- Garlic: I prefer the taste of fresh garlic cloves but garlic powder can also be used in this pepper soup.
- Seasonings: I keep this soup simple and to flavor it I have only used garlic, bay leaf, and ground black pepper. You can add more seasonings of choice if you want. You can also sprinkle some red pepper flakes on top of the soup to add a kick to it.
- Oil: I used olive oil but canola oil, vegetable oil, or avocado oil can be used too. Non-vegans may also use butter.
Other ingredient details and nutritional information are shared in the recipe card.
How to make (step-by-step instructions)?
Making this potato and pepper soup recipe is very simple, just follow the easy step-by-step instructions given below:
Step 1: Heat olive oil in a large pot. Add chopped onion, garlic, and bay leaf. Saute until the onion turns translucent.
Step 2: Add chopped bell peppers and saute for around 5 minutes on medium heat.
Step 3: Add chopped potatoes and cook for another 5 minutes.
Step 4: Add salt, ground black pepper, and vegetable broth.
Step 5: Mix and cover the soup pot.
Step 6: Cook for around 20 minutes or until the potatoes are cooked well.
Step 7: Blend using an immersion blender until smooth and creamy. Turn off the heat.
Step 8: Garnish with chopped spring onion.
Your simple yellow bell pepper soup is ready to be enjoyed.
Serving pepper soup
This soup can be served hot, warm, or at room temperature depending on the season.
Serve with a drizzle of olive oil, croutons, and chopped green onion. Non-vegans may also add some sour cream on top.
You can serve side dishes like toasted bread, garlic cheese bread, soup sticks, dinner rolls, grilled vegetables, or baked potato wedges, with this soup.
A salad like rainbow orzo salad, Turkish potato salad, pea and peanut salad, or lentil quinoa salad can also be served with it.
Storing, freezing, and reheating tips
Store the leftover soup in an airtight container and refrigerate. It will be fine for 4-5 days.
It can be frozen too in airtight, freezer-safe containers for up to 3 months.
Reheat in a microwave or on the stovetop. Add more liquid while reheating if the soup has thickened. If required, reseason while reheating.
Recipe tips, tricks, and variation suggestions
- Saute bell peppers well before adding liquid as we want the taste of sauteed bell peppers not boiled peppers in the soup.
- Cut the potatoes in small pieces to reduce the cooking time.
- You can also roast peppers and potatoes before adding them to the soup.
- A similar soup can also be made using red or orange peppers.
- Instead of potato, you can also add carrot, sweet potato, boiled chickpeas, red lentils, or yellow mung beans to this soup. Adding these ingredients makes the soup creamy.
- You can also add some coconut milk to this soup to make it creamier.
- If you are not satisfied with the color of your soup, add a pinch of turmeric powder.
- I have used just salt, black pepper, and bay leaf to flavor this soup. You can use more seasoning like thyme, oregano, garlic powder, etc.
- If you don't have an immersion blender (hand blender), use a regular stand blender to blend the soup.
Frequently asked question
Without the creaminess of potatoes, this soup will become too watery and bland. If you don't want to add potatoes, replace them with ingredients like cauliflower, carrots, parsnips, sweet potatoes, cooked white beans, chickpeas, red lentils, or yellow mung beans.
More easy bell pepper recipes
If you enjoyed this simple soup recipe and want to try more easy bell pepper recipes then the following links are worth trying out:
- Muhammara-roasted red pepper and walnut dip
- Roasted red pepper and tomato soup
- Roasted butternut squash and red pepper soup
- Indian-style bell peppers with potatoes (Aloo shimla mirch)
- Mushroom orzo stuffed peppers
- Mexican stuffed bell peppers
More vegan soup recipes
Looking for vegan soup recipes to enjoy in the soup season? Don't miss to check out the following recipes:
- Mushroom potato soup
- Roasted tomato and quinoa soup
- Tofu noodle soup
- Trinidad corn soup
- Vegan borscht
- Thai pumpkin noodle soup
- Black bean soup
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Recipe
Yellow bell pepper soup
Equipment
- 1 Large cooking pot
- 1 Spatula
- Immersion blender or stand blender
- Knife and chopping board
Ingredients
- 4 medium yellow bell peppers remove the stalk and seeds, roughly chop
- 1 medium potato peeled and chopped into small pieces
- 1 medium yellow onion finely chopped
- 2 garlic cloves finely chopped
- 1-2 stalks spring onion finely chopped
- 1 bay leaf
- ¼ teaspoon ground black pepper
- Salt to taste
- 4.5 cups vegetable stock
- 1 tablespoon olive oil
Instructions
- Heat oil in a pot. Add chopped onion, garlic, and bay leaf. Saute until the onion turns translucent.
- Add chopped bell peppers and saute for around 5 minutes on medium heat.
- Add chopped potatoes and saute for another 5 minutes.
- Add salt, ground black pepper, and vegetable stock. Mix and cover the pot. Cook for around 20 minutes or until the potatoes are cooked well.
- Blend using an immersion blender until smooth and creamy. Turn off the heat. Garnish with chopped spring onion.
Video
Notes
- Saute bell peppers well before adding liquid as we want the taste of sauteed bell peppers not boiled peppers in the soup.
- Cut the potatoes into small pieces to reduce the cooking time.
- You can also roast peppers and potatoes to use in the soup.
- A similar soup can also be made using red or orange peppers.
- Instead of potato, you can also add carrot, sweet potato, boiled chickpeas, red lentils, or yellow mung beans to this soup.
- You can also add some coconut milk to this soup to make it creamier.
- If you are not satisfied with the color of your soup, add a pinch of turmeric powder.
- I have used just salt, black pepper, and bay leaf to flavor this soup. You can use more seasoning like thyme, oregano, garlic powder, etc.
- If you don't have an immersion blender (hand blender), use a regular stand blender to blend the soup.
- More recipe tips, tricks, and variation suggestions are shared in the post above. Please follow them to make this recipe.
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