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מתכון למרק קרם פלפלים צהובים

Yellow Bell Pepper Cream Soup

Another gem from Italian cuisine; Minimum ingredients - maximum flavor. Unlike the traditional recipe, there is no need to strain the soup through a sieve; with the help of a rod blender, you get a brightly colored, thick, and velvety soup from the pot directly to the plate; So simple and yet delicious!


  • 4-5 Yellow bell pepper washed, without seeds, cut into medium-sized cub For a more intense yellow color - you can combine with one orange bell pepper
  • 1 Medium Onion, chopped
  • 2 cloves garlic, pealed and sliced
  • 1 large potato pealed and cut into dice
  • cup olive oil
  • ¼ tsp dried thyme
  • 4 cups boiling water
  • 1 tsp bouillon powder optional
  • salt, black pepper to taste


  • Croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt


  • Heat oil in a deep pot, add the onion, and fry until the onion softens.
  • Add the garlic and fry for a few seconds.
  • Add bell pepper and potatoes and fry for about a minute while stirring.
  • Add boiling water and seasoning, mix and bring to a boil.
  • Lower the heat, cover, and cook for half an hour until the pepper and potatoes are softened.
  • Grind with a rod blender until smooth.

For Serving

  • Pour into bowls, garnish with croutons, chopped chives, chili flakes, vegan sour cream, or vegan yogurt.
Tried this recipe?Let us know how it was!