Roasted Yellow Bell Pepper Soup

Try using orange or red bell peppers to make a brilliant colored soup. Garnish with strained Greek yogurt and cubed roasted beets.

Serves: 6Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 6


  • ¼ cup extra-virgin olive oil
  • 1 leek (white part only), ends trimmed, thoroughly cleaned, cut lengthwise, and sliced
  • 1 medium carrot, peeled and diced
  • ½ stalk celery, ends trimmed and diced
  • 4 cloves garlic, peeled and smashed
  • 1½ tsp. salt, divided
  • ½ tsp. pepper, divided
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1 tsp. sweet paprika
  • 1 tsp. fresh thyme leaves
  • 4 large roasted yellow bell peppers
  • 1 small hot banana pepper, stemmed, seeded, and chopped
  • 4 cups chicken stock
  • ½ cup sliced fresh basil leaves
  • ½ cup heavy cream
  • ½ cup grated Graviera (or Gruyère) cheese


  • Add the oil to a large pot over medium heat and heat for 30 seconds. Add the leeks, carrot, celery, and garlic. Season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce the heat to medium-low and cook for 10 minutes or until the leeks soften.
  • Add the potatoes, paprika, and thyme. Cook for 2 minutes. Add the roasted peppers, banana pepper, and stock. Increase the heat to medium-high and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook for another 20 minutes.
  • Add the basil. Using an immersion blender or a regular blender, carefully purée the soup until it is smooth. Add cream, cheese, and remaining salt and pepper. Stir until the cheese is melted and the soup smooth.
  • Serve hot.