2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
Chopped fresh parsley (optional)
How to Make It
Heat olive oil in a large saucepan over medium-low heat. Add onion and celery; cook 7 minutes or until onion is soft. Add the broth and next 6 ingredients (broth through bell peppers); bring to a boil. Cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Place half of the bell pepper mixture in a blender, and process until smooth. Pour pureed bell pepper mixture into a large bowl. Repeat procedure with remaining bell pepper mixture. Spoon soup into bowls; garnish with parsley, if desired
If I could, I would actually give this 2.5 stars. It's okay as is, but would benefit from some tweaking. I added some vinegar to the finished soup, but that didn't entirely do the trick. The only other change I made was to use red bell peppers instead of yellow, with the result that the soup's color was something like nacho-cheese orange.
The recipe is very easy to prepare, with a fair amount of chopping, although that chopping doesn't have to be precise because you're going to blend it all up anyway.
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