Yellow-Pepper Soup

Yellow-Pepper Soup Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 78
Caloriesfromfat 37 %
Fat 3.2 g
Satfat 0.7 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 2.7 g
Carbohydrate 10.7 g
Fiber 1.8 g
Cholesterol 12 mg
Iron 1 mg
Sodium 206 mg
Calcium 24 mg


2 teaspoons olive oil
2/3 cup chopped onion
1/3 cup diced celery
1 3/4 cups low-salt chicken broth
1 1/4 cups water
3/4 cup cubed peeled Yukon gold or red potato
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
2 yellow bell peppers, seeded, halved, and cut into quarters (about 3/4 pound)
Chopped fresh parsley (optional)


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

Jean Kressy,

Cooking Light

June 1998
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