Red & Yellow Pepper Soup

Red & Yellow Pepper Soup

Red & Yellow Pepper Soup



Total time



Our red and yellow pepper soup is pretty, light, delicious and nutritious. The whole serving idea in this pepper soup is to end up with a yellow mixture and a red mixture, and pour them simultaneously and steadily from 2 jugs to get this gorgeous red-and-yellow palette.


  • 4 large red bell peppers, cores and seeds taken out

  • 4 large yellow bell peppers, cores and seeds taken out

  • Vegetable oil spray

  • 1/3 cups olive oil

  • 6 large garlic cloves, minced (use the food processor)

  • 4 leeks, dark leaves discarded, sliced

  • 2 large potatoes, diced

  • 2 litres water

  • 1 cup dry white wine

  • Salt to taste

  • A little ground pepper

  • 1 tablespoon paprika

  • 1 tablespoon tomato paste

  • 1 tablespoon basil leaves


  • Preheat the oven to 220°C..
  • Spray the peppers with the vegetable oil spray and place cut-side down on a cookie sheet lined with foil or parchment.
  • Roast about 45 minutes until the skins look blistered. The peels will be very soft – peel off only the darkest ones.
  • Meanwhile, make the soup.
  • Heat the oil in a wide heavy pot.
  • Add the garlic and leeks and sauté until wilted.
  • Add the remaining ingredients and bring to a boil.
  • Reduce the heat to medium and cook covered for 30 minutes.
  • Divide the mixture in two. In one pot, add the yellow peppers. In the second pot, add the red peppers, paprika, tomato paste, and basil.
  • Cook each mixture 10 more minutes.
  • Process each mixture separately with an immersion blender until smooth (start with the yellow mixture so you won’t have to rinse the immersion blender when you switch to red).
  • Adjust the texture and seasonings in each pot.
  • Pour simultaneously, slowly and steadily from 2 containers equipped with a spout.
  • Delicious hot or cold


  • Variation:

    Minted Avocado Cucumber Soup

    Substitute 1 cup packed mint leaves for the dill.
    Proceed just as above.

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