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Bell Pepper Puree Soup

Bell peppers, chopped shallots, celery and garlic, blended together into creamy light soup that is both gorgeous and tasty.



  • 5 large yellow bell peppers
  • 1 large white onion
  • 2 stalks celery
  • 2 tablespoons olive oil
  • 2 to 3 cloves garlic, crushed
  • 1/2 cup chopped shallot
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cups chicken stock
  • 3 cups water
  • 2 cups heavy cream (or 1 cup for yellow puree)
  • 3/4 teaspoon saffron (for yellow puree only)
  • 2 tablespoons tomato paste (for red puree only)
  • toasted bread or dinner rolls

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Cooking Steps

  1. Cut bell peppers in half and remove seeds and ribs. Cut pepper, onion, and celery not 1/2 inch pieces. Set aside
  2. In a stockpot heat olive oil over medium-high heat. Add onion, celery, and garlic to pot; sauté for 2 to 3 minutes. Add bell pepper, shallot, salt and black pepper to pot; sauté for 2 minutes.
  3. For Red Bell Pepper Puree: Add chicken stock and water to pot. Bring to a boil. Slowly add cream to pot. Stir in tomato paste; mix well.
  4. Remove from heat and cool slightly.
  5. Pour lukewarm soup into blender and puree until mixture is smooth. Strain soup through a medium-size strainer into a second pot. Warm up soup over very low heat. Ladle soup into bowls.
  6. The red and yellow pepper purée soups can be made in the same meal. Depending on which soup you want to be the base color, use the other soup to garnish. Place a spoonful of the garnish soup into the center of the base soup and use a toothpick to pull wisps of the garnish soup into the base soup. Thickened cream my be used to garnish the same way.

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