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


  • 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?


Creamy Sweet Pepper Soup
Serves 6
A delicious, creamy sweet pepper soup full of flavor.
Write a review
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  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
  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.
  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

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Dinner, Books and Carrots

I recently met my girlfriend Kindra for dinner at the Barnes & Noble Kitchen located at Palladio at Broadstone in Folsom, CA. When she suggested it, I had no idea there was a restaurant worth eating at inside this particular bookstore/location. Turns out it is one of three Barnes & Noble Kitchen locations in the U.S. The restaurants feature seasonal, locally sourced food, craft beers and premium wines.

On Kindra’s recommendation, I ordered the Chopped Vegetable Salad with carrots, green beans, roasted beets, cauliflower, feta, pepitas and herbs, served with a green goddess dressing. We had the choice to add chicken or salmon. I added chicken for $4 extra, making the salad $19. Kindra ordered hers with salmon for an additional $7. I now see why she keeps coming back, it was so fresh and hit the spot on the 100+ degree day. I loved that the dressing was on the bottom of the plate, underneath all of the perfectly cut/steamed veggies. I teamed my salad with a glass of Pinot Grigio and instantly thought that it was pretty cool to have a delicious meal, a glass of wine and good conversation knowing that book shopping was to follow. 

I didn’t take any photos of the food or the restaurant… who am I?  I was simply enjoying catching up with a friend I hadn’t seen in awhile. Sometimes soaking it all in is better than worrying about getting the right photo for Facebook or a blog post.

After dinner we headed straight for the cookbook section (my happy place) of the store. Kindra knew of a cookbook that she thought I would enjoy. She was right! I LOVED everything about the design of the cookbook, the story the pages told and the simplicity of the recipes. They were vegetarian, they weren’t ingredient heavy and the photography filled me up with school girl crush giddiness. I could not believe that I had not previously heard of Erin Gleeson’s The Forest Feast blog… or her cookbooks.

Erin worked as a food photographer in New York City shooting and styling for cookbooks, magazines, restaurants and top chefs. Her photos were featured in the New York Times and The James Beard Foundation. What? I swear I haven’t been living under a rock. She relocated to CA with her husband for his job – leaving her NY life behind for a cabin in the woods on the edge of the Silicon Valley.

Needless to say, I purchased The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods and I added The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family to my Amazon wish list for a later day. She also has The Forest Feast for Kids: Colorful Vegetarian Recipes That Are Simple to Make – and yes I thought about getting it for my fur kids, ha ha…but the photography and illustrations…they’re so dreamy.

I arrived home and stayed up for hours exploring Erin’s website/blog – admiring her food photography, drooling over her watercolor illustrations and overall vibe of what she is all about. Translation: I totally Instagram, Facebook and web stalked her amazing work.

I could not wait to try one of her recipes. I had a bunch of Trader Joe’s multi-colored carrots in my crisper and there were a few recipes that focused on carrots as the main ingredient, so I tried one of those.

The Forest Feast

Red Roasted Carrots

Slice…Shake…Roast…sounds easy enough.

The Forest Feast



My favorite storage bags – worth the extra pennies to not have to line up yellow and blue to make green. 

Measure out a half teaspoon of cinnamon, paprika, cayenne, garlic powder and coarse salt. Mix spices well in a bag with 5 or 6 medium/diagonally (oval) cut carrots plus 1 1/2 tablespoons olive oil and 1 teaspoon sesame oil. Roast at 425°F for 20-25 minutes on a cookie sheet until tender with crispy edges.

My house smelled absolutely amazing from the combination of spices roasting in my oven. I’m usually pretty weak sauce when it comes to spicy things, so I was concerned about the heat from the cayenne. I actually found a different version of her recipe online that used chili powder instead of cayenne. For my first attempt I wanted to be true to the original recipe, with the multi-colored carrots being my only substitute.

The final result – the carrots had a lingering type of heat which the sweetness from the roasting balanced out. I liked it. I ended up trying them with a little greek yogurt for one serving and then some sour cream the next day. Both options tasted good. I do want to try the chili powder next time, another option would be to omit or use 1/2 the amount of cayenne if you are sensitive to spicy foods. I got 4 servings out of the batch and will for sure be making them again.

I’m really looking forward to trying more of Erin’s recipes from the cookbook and her blog. Thank you Kindra for a wonderful evening and introducing me to The Forest Feast.


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Dim Sum Sunday with Friends

A few Sundays ago we met friends at the Sacramento Executive Airport, not because they were jet-setting in from some distance, more because Dan and I were early for our meet up time and he wanted to watch planes take off and land. Seems like ages ago when he was visiting the airport several times a week while getting his pilot’s license. It was a fairly slow morning, but we did get to see some planes take off and land.

Our friends showed up and we mapped out a plan to head over to Hong Kong Islander on Freeport Blvd. for dim sum. Aaron and Carolyn have been talking about the place for a long time and it was our first chance to tag along. I’ve only been to dim sum in Sacramento a few times and was excited to try a new place. 

Hong Kong Island

Hong Kong Islander

I wish I had noticed that the sun was shining right into my camera, but I was too busy walking to try to get in as soon as they opened the doors at 10:00 am. The line gets very long and that started happening about a 1/2 hour after we arrived. The line was out the door and wrapped down the side of the building as we were leaving to head home.

Hong Kong Islander

The restaurant was much larger than I had expected, but very similar to the other Chinese banquet style restaurants in Sacramento where I’ve attended many fundraiser/event dinners as a result of connections and friendships through my Secret War in Laos Oral Histories Project. 

Hong Kong Islander

Big round tables with lots of gold accents throughout. We were one of the first groups to be seated. I could already spy the carts and servers starting to line up near the kitchen entrance.

Hong Kong Islander

I stuck with tea and water and Dan was happy to get a Coke. We got our tally card (I’m sure there is an official name for it) but basically it’s to track how many small, medium, large, special or kitchen plates your table consumes. Small plates were $2.68 and generally had 2-3 items, medium plates were $3.68, large plates $4.58, special plates $5.28 and kitchen plates were $6.68. We had lots of hash marks on our card, mostly medium, large and special plates.I really don’t think much came on small plates, so expect to pay the slightly higher prices. 

I browsed through the three columns on the menu and Dan and I basically left things up to Aaron and Carolyn when the carts came around. 

Hong Kong Islander

In the far back – Siu Mai (also spelled Shu Mai or shumai) – traditional pork Chinese dumplings, one of my favorite dishes of the day. Shrimp rice balls and shrimp dumplings also filled our table for rounds one and two. Aaron knew going in that I would probably like the Siu Mai… and he was right. 

Dan was a huge fan of the BBQ pork buns. He ended up eating a steamer basket by himself.

We got both beef and shrimp noodle rolls. Long rice noodle sheets wrapped around the beef or shrimp filling with onion… I liked both rolls, but preferred the texture of the shrimp roll because of the whole pieces of shrimp. The sauce was a sweet soy sauce, but I’ve also had noodle rolls served with oyster sauce – I like the soy better. These are often served for breakfast with hot tea. I thought they might be fun to make, but then I started watching YouTube videos and got a little scared of the process. Mostly because they were big scale restaurant size… I’d have to make a much smaller “at home” version. 

Deep fried wontons (the round pouch size were shrimp and the others were BBQ pork) and BBQ pork puffs. Lots of BBQ pork items and we were all o.k. with that. 

Lo Mai Gai – Sticky rice with beef, wrapped in lotus leaves. 

A medium plate of steamed pork ribs.

Baked pineapple custard buns, rice noodle rolls and fried pork dumplings in the background.

We ordered too much out of the gate and we all got full before the majority of the fried items and dessert carts rolled through. My strategy for next time will be to sample one thing from each plate, rather than going back for seconds and thirds on my favorites. I would have liked to have tried more items, including some of the desserts. I’ll save this strategy for next time with a bigger group.

Carolyn’s tip for everyone is to make sure to order from the carts that are full of similar items, not the ones that have a big variety… since those are the leftovers from the first cart runs and aren’t as hot. 

I did feel like the carts kept coming, which is much different than previous experiences I’ve had at other dim sum restaurants. The servers were attentive and happy to fill up our table with plates and steamer baskets. I think location is key, where you sit has everything to do with how often the carts come around.

It was a fun way to spend a Sunday and I jokingly said as we left – now we won’t need to eat until tomorrow. Well… that became a true statement when I skipped dinner. Yes, I was THAT full. 

Thanks Aaron and Carolyn for another adventure in the books – or in this case, on the blog. 

If you haven’t checked this place out – you should.

Hong Kong Islander
5675 Freeport Blvd
Sacramento, CA 95822


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