«

Sep 08 2017

Print this Post

Creamy Sweet Pepper Soup

My Uncle recently gave me some beautiful sweet peppers from his garden. Well… actually he brought a big bag to share with the rest of my family, but I convinced everyone that I needed them all.

Sweet Peppers - Foodiddy

I had no idea going in what I was going to make with them, so I started searching through my cookbook collection and online for inspiration/recipes. I did find a recipe for a Creamy Sweet Pepper Soup by Brooklyn Farm Girl – but her recipe card plugin disappeared, so it only had ingredients without steps. I felt up for the challenge. I gathered similar ingredients – changing quantities and adding a few others. I did realize early on that I was going to need more sweet peppers. Her recipe called for 1.5 lbs. My Uncle’s harvest was 15 oz., so I added an additional pound, bringing me just under 2 lbs. Note: Brooklyn Farm Girl’s recipe card does work now, so I was able to see how far off I was on the directions after the fact. Not too bad…

Organic Sweet Peppers

I was surprised that a one pound bag of organic sweet mini peppers was priced at just under $4.00 – the non-organic one pound bag was $7.99 – That was an easy decision. 

Sweet Peppers

I gathered all of my ingredients for the photo op. The amount of rice was more than required, I just wanted my glass bowl to look full. My little meal prep bowls were in the dishwasher and I was too lazy to hand wash. #FoodBloggerProblems

Sweet Pepper Soup Ingredients - Foodiddy

Ingredients:

  • 3 Tablespoons Olive Oil
  • 2 Pounds Sweet Peppers – Chopped
  • 1 Jalapeño – Chopped
  • 6-8 Cloves Garlic – Minced
  • ½ Medium White Onion – Chopped
  • 32 Ounces Vegetable Broth
  • 1 Cup Heavy Whipping Cream
  • 3 Tablespoons Fresh Thyme
  • 1 Teaspoon Red Pepper Flakes
  • 1-2 Cups Cooked Basmati Rice (Any rice would work)
  • Sea Salt and Ground Pepper to taste

 

I chopped the onion and sweet peppers into big chunks… then I minced the garlic.

Sweet Pepper Soup Prep

I added the onion, garlic, fresh thyme and red pepper flakes and olive oil to my pot over medium heat. I stirred frequently for just under 20 minutes while the rice cooked in a separate pot.

I then took the softened onion/sweet pepper mixture and added 1/2 to the Blendtec and added 1/2 the veggie broth for the first batch. I then repeated with the remaining peppers and broth. I used the whisk option on my blender and did leave some texture since that’s my preference, even in creamy soups. 

I added the blended peppers back to the main pot over medium heat and then poured in the cup of heavy whipping cream and salt and pepper to taste. I let the soup simmer for about 10 minutes. It was just past 7:30 p.m. and I had lost most of my light, so my iPhone photos aren’t awesome, but you get the idea. I’ve decided that if I wait for the perfect everything and break out my Canon… I never get to editing and posting. 

I did add some of my favorite brand Fresh Gourmet Crushed Ciabatta, Butter and Sea Salt Croutons and 1/4 cup of rice to my bowl. I’m glad I left the rice as an add in, rather than adding it to the soup itself – now I have the option of eating it both ways. You could also omit the heavy whipping cream if you were looking for a non-dairy soup option. I tried the soup straight out of the blender before adding the heavy whipping cream and it was still tasty and fairly creamy. 

I loved the soup… as in I licked the bowl clean and then decided to serve up a second bowl. It was that good! I’m excited to have four more portioned out bowls in the fridge for future meals.

Creamy Sweet Pepper Soup

I can’t wait for colder temps so I can try out some more soup recipes. Winter soups are a favorite of mine for sure. What’s your favorite soup?

Foo

Creamy Sweet Pepper Soup
Serves 6
A delicious, creamy sweet pepper soup full of flavor.
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. • 3 Tablespoons Olive Oil
  2. • 2 Pounds Sweet Peppers - Chopped
  3. • 1 Jalapeno - Chopped
  4. • 6-8 Cloves Garlic – Minced
  5. • ½ Medium White Onion - Chopped
  6. • 32 Ounces Vegetable Broth
  7. • 1 Cup Heavy Whipping Cream
  8. • 3 Tablespoons Fresh Thyme
  9. • 1 Teaspoon Red Pepper Flakes
  10. • 1-2 Cups Cooked Basmati Rice (Any rice would work)
  11. • Sea Salt and Ground Pepper to taste
Instructions
  1. Add olive oil to medium to large pot over high heat.
  2. Add onion, garlic, fresh thyme and red pepper flakes to olive oil and stir until onions and garlic soften.
  3. Add sautéed onion/sweet pepper mixture and ½ the vegetable stock in two separate batches to a blender. Be careful of the heat – I used a towel over the hole in my lid to let the steam escape. Blend until you get the consistency you are looking for.
  4. Add your blended contents back into the original pot over medium heat and then add 1 cup heavy whipping cream and salt and pepper to taste. Let simmer for 10 minutes.
  5. Pour into bowl and add rice and/or croutons as add-ins.
Notes
  1. The rice and croutons are optional and if you are looking for a non-dairy version, you can omit the heavy whipping cream.
Adapted from Brooklyn Farm Girl
Adapted from Brooklyn Farm Girl
Foodiddy http://foodiddy.com/
Related Posts Plugin for WordPress, Blogger...

Permanent link to this article: http://foodiddy.com/?p=11089

1 comment

  1. Lora

    I love soup, too. Unfortunately someone I live with does not. But…I have a few that I love to make: a broccoli soup, mushroom soup, chicken and dumplings, barley and sausage. I especially like that a big pot means a week worth of lunches!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>