This bell pepper soup is jam-packed with flavor and good-for-you-ingredients, and it’s one of my go-to dinners for busy days. Spend 10 minutes in the kitchen; then, go hide with a good book for 20 minutes, while dinner cooks itself.
Bell Pepper Soup
Red bell peppers give the soup a pretty color, but you can just as easily use green, yellow or orange bell peppers. They all taste the same. If you’re buying your peppers, the green ones are usually cheapest. When I find bell peppers on the reduced rack at the grocery store, I buy them, and chop them up for the freezer. Frozen peppers work just as well in this recipe, and can be a nice short cut on a busy night.
4 bell peppers, chopped (about 6 cups)
1-1/2 lbs potatoes, chopped (leave the skins on, so you get all the vitamins)
1 large onion, chopped
6 cloves garlic, minced (3 tsp)
1 quart chicken broth
1/4 cup butter or cooking oil
2 tsp dried thyme, or 2 Tbsp fresh thyme
What You Do:
In a large pot, heat the butter or oil over medium heat. Add the garlic, onions, peppers and thyme, and cook until the vegetables soften, about five minutes.
Add the potatoes and broth. Then, cover and simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
Puree the vegetables to give the soup a smooth consistency. I use my immersion blender, which allows me to puree the soup right in the pot. (This is the one I have, if you’re curious.) If you don’t own an immersion blender, just transfer the soup to a regular blender in batches. Be sure the lid’s on tight, since you’re dealing with hot liquids.
Then, ladle your finished soup into bowls, and serve. This soup is very popular in our house, so I usually double the recipe to make sure there are leftovers for the next day.Print
- 4 bell peppers, chopped (about 6 cups)
- 1–1/2 lbs russet potatoes, chopped (leave the skins on, so you get all the vitamins)
- 1 large onion, chopped
- 6 cloves garlic, minced (3 tsp)
- 1 quart chicken broth
- 1/4 cup butter or cooking oil
- 2 tsp dried thyme, or 2 Tbsp fresh thyme
In a large pot, heat the butter or oil over medium heat.
Add the garlic, onions, peppers and thyme. Cook until vegetables soften, about five minutes.
Add the potatoes and broth. Cover and simmer, stirring occasionally, for 20 minutes, or until the potatoes are tender.
Puree the soup with an immersion blender, or a regular blender. Be careful, since the soup will be hot.
Red bell peppers make the prettiest soup, but any color of bell pepper will work. You can even use frozen peppers.
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