Bell Pepper

Bell Pepper Soup

Makes 6 generous servings.

This is a creamy soup for all seasons with a definite bell pepper taste and a distinct gorgeous color no matter which bell peppers you choose.  I have recently purchased a Vitamix, and now I prefer it to a blender when making soups.


  • 3 tablespoons extra-virgin olive oil

  • 5 garlic cloves, quartered

  • 4 orange bell peppers, rinsed, cored, seeded and cut into large pieces

  • ½ pound Golden Yukon potatoes, peeled, quartered

  • 14.5 ounce can crushed San Marzano tomatoes

  • 2 cups vegetable broth

  • ½ teaspoon sugar

  • ¼ teaspoon chili powder

  • Kosher salt

  • Freshly ground black pepper

  • Cilantro leaves for garnish


  1. In a medium covered saucepan, heat the olive oil, add garlic and sauté for a minute.
  2. Add peppers, potatoes, tomatoes, broth sugar and chili powder.
  3. Bring to a boil over high heat, lower heat and cook slowly, covered, until potatoes are soft, about 25 minutes.
  4. Cool a bit.
  5. Puree in batches in a blender until very smooth (you will have to blend this soup longer than usual to make sure that there are no traces of the pepper skin).  The Vitamix is a time saver and improves the texture of the soup, making it more silky and creamy.                     
  6. Season to taste and garnish with cilantro leaves.


This soup freezes well, but when reheating, whisk it as it begins to boil to bring back the creamy texture