Yellow Pepper Soup

This soup is best during the summer months, when bell peppers are at their peak of flavor. For a completely different taste, make it with roasted and peeled bell peppers, reducing the cooking time to 15 to 20 minutes. Red peppers also make a beautiful soup.

Ingredients:

  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 carrot, peeled and minced
  • 1 celery stalk, diced
  • 6 cups vegetable stock or canned broth
  • 8 large yellow bell peppers, halved and seeded
  • 1 tsp. minced fresh thyme
  • Salt and freshly ground pepper, to taste
  • 6 to 12 fresh flat-leaf parsley leaves

Directions:

In a large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté, stirring constantly, until golden brown, 5 to 7 minutes.

Add the stock, increase the heat to high and bring to a boil. Add the bell peppers, reduce the heat to medium, cover and simmer until the peppers are very tender, 30 to 35 minutes. Remove from the heat.

Working in batches and using a slotted spoon, transfer the peppers, onion, carrot and celery to a blender or food processor. Add some of the cooking liquid and puree until smooth. Return the soup to the saucepan and place over medium heat.

Add the thyme, bring to a simmer and cook, uncovered, for 10 minutes to blend the flavors. Season with salt and pepper.

Ladle into warmed mugs or soup bowls and garnish each with 1 or 2 parsley leaves. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Lifestyles Series, Vegetarian for All Seasons, by Pamela Sheldon Johns (Time-Life Books, 1998).