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Easy and Creamy Sweet Pepper Soup Recipe

Easy and Creamy Sweet Pepper Soup Recipe

A smooth, colorful soup made with sweet bell peppers, aromatics, broth, optional potato, and cream. It is a comforting dinner recipe with gentle sweetness, savory depth, and a bright finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive oil or unsalted butter
  • 1 medium Medium yellow onion, diced
  • 2-3 cloves Garlic, minced
Vegetables
  • 5-6 large, about 6 cups Sweet bell peppers, seeded and chopped
  • 1 medium, optional Yukon Gold potato, peeled and diced
Liquids and Seasoning
  • 4 cups Chicken or vegetable broth
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 teaspoon, optional Smoked paprika
Finishing Ingredients
  • 1/2 cup Heavy cream or half-and-half
  • 1 tablespoon, optional Lemon juice or sherry vinegar

Method
 

Step-by-Step
  1. Heat the olive oil or unsalted butter in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened but not browned.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant. Stir continuously so the garlic does not scorch.
  3. Stir in the chopped sweet peppers and diced potato, if using. Cook the vegetables for 3–5 minutes to begin softening them and coat them with the onion mixture.
  4. Pour in the broth, then add the kosher salt, black pepper, and smoked paprika. Bring the mixture to a boil.
  5. Reduce the heat, cover the pot, and simmer for 20–25 minutes. The peppers and potato should be completely tender when pierced with a fork.
  6. Blend the soup with an immersion blender until smooth. If using a countertop blender, work in batches, remove or vent the lid carefully, and remember that hot soup expands.
  7. Return the blended soup to the pot if necessary and stir in the heavy cream or half-and-half. Heat gently for 2–3 minutes, but do not let the soup boil after adding the cream.
  8. Taste the soup and adjust the salt and black pepper. Add lemon juice or sherry vinegar if the soup tastes overly sweet and needs a brighter finish.
  9. Ladle the hot soup into bowls and garnish with a little cream, croutons, chopped parsley, basil, chives, or smoked paprika. Serve immediately.

Notes

For deeper flavor, roast the peppers at 425°F/220°C until blistered and lightly charred before simmering them with the broth. Peel roasted peppers for an especially smooth texture. Vegetable broth keeps the soup vegetarian, while chicken broth gives it a fuller savory flavor.