Bell Pepper Soup with Sour Cream and Dill Recipe

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Bell Peppers    Potatoes    Soup, Stew, Chili & Chowder Recipes   

 

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This spicy, creamy Bell Pepper Soup with Sour Cream and Dill is the perfect starter for a dinner party.

Red bell peppers will give the brightest color, but yellow or orange ones bell peppers are just as delicious in this creamy bell pepper soup.

 

Bell Pepper Soup

 

 

 

 

Bell Pepper Soup with Sour Cream and Dill Recipe:

Bell Pepper Soup with Sour Cream and Dill Recipe

Prep Time: 30 minutes

Cook Time: 60 minutes

Yield: 4 servings

Ingredients:

1/4 cup extra-virgin olive oil
4 large bell peppers (2 pounds), stem, ribs and seeds removed and discarded; flesh diced*
1 medium Yukon Gold potato (8 ounces), diced
1 small onion, roughly chopped (to yield 1 cup)
1/2 teaspoon salt or to taste
Generous pinch red pepper flakes
1 1/2 cups simmering vegetable or chicken stock (more if needed)**
Sour cream or creme fraiche for garnish
4 small sprigs fresh dill weed

bell peppers* I do not recommend using green bell peppers.

** Learn how to make homemade Chicken Stock - Basic Chicken Stock.

 

Instructions:

In a cast-iron Dutch oven or a heavy stockpot, heat the oil over medium-high heat.  Add the peppers, potato, onion, salt, and red pepper flakes.  Cook, stirring, for 1 to 2 minutes.  Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour.  Remove from heat and let cool slightly.

Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender.  Force the pulp through a coarse sieve or a food mill.  Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup.  Taste and adjust the seasonings.

Serve warm or cold, garnished with a dab of sour cream or creme fraiche and a sprig of dill.

Makes 4 servings (about 5 cups).

 

https://whatscookingamerica.net/Soup/BellPepperSoup.htm

Source:  This delicious Bell Pepper Soup recipe is by Amy Albert from Fine Cooking Magazine, Issue 47.

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