My F&W
quick save (...)

Spicy Yellow Bell Pepper Soup

  • FAST
  1. 1 tablespoon canola oil
  2. 1 large onion, chopped
  3. 4 large yellow bell peppers, cut into 1-inch pieces
  4. 2 jalapeños, seeded and chopped
  5. 4 cups chicken stock or canned low-sodium broth
  6. 1 large Yukon Gold potato (1/2 pound), peeled and cut into 1/2-inch pieces
  7. Salt
  8. Cayenne pepper
  9. 2 tablespoons sherry vinegar
  10. 2 tablespoons chopped cilantro leaves
  1. In a large saucepan, heat the canola oil until just shimmering. Add the chopped onion, yellow bell peppers and jalapeños and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the chicken stock, potato and a pinch each of salt and cayenne pepper and bring to a boil. Cover partially and simmer over moderately low heat until the vegetables are tender, about 25 minutes.
  2. Working in batches, puree the soup in a blender or food processor until smooth. (Alternatively, use an immersion blender to puree the soup.) Return the soup to the saucepan and reheat gently. Stir in the sherry vinegar and season with salt. Ladle the soup into shallow bowls, top with the chopped cilantro and serve.
Make Ahead The soup can be refrigerated for up to 2 days. Top with the cilantro just before serving.

Suggested Pairing

The bite of jalapeños and cilantro in this soup suggests a light, high-acid Sauvignon Blanc.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.