This soup has been with me for years, and honestly – I can’t imagine not falling in love with it! 😍
I first discovered this classic dish in "Italian Cooking" by Israeli chef Israel Aharoni – a true gem in the world of culinary literature. Since then, it has become one of my all-time favorite recipes – the kind that always gets compliments (and requests for seconds!). 🍽️
🔥 So Many Versions – But I Keep It Simple!
Like any traditional recipe, this soup has countless variations:
✅ Some add carrots, celery, and bold herbs like sage 🌿
✅ Others prefer to roast the peppers in the oven 🔥
✅ And some insist on straining the soup for a silky-smooth texture 👌
But me? I believe in less is more – let the yellow bell peppers shine! 💛
Keeping it simple allows their natural sweetness to take center stage, creating a rich, creamy, and flavorful soup without unnecessary steps.
💡 Pro Tip – No Straining Needed!
And here’s the best part: no straining required! ❌
A good immersion blender does all the work – just blend the soup right in the pot, pour it into a bowl, add a little garnish, and enjoy! 😋
⭐ A Showstopper – Everyone Wants Seconds!
I have yet to meet a guest who didn’t fall in love with this soup…
In fact, almost everyone asks for seconds (even after I gently remind them… there’s more food coming! 😆).
So, if you're looking for a crowd-pleasing soup for entertaining or a cozy family dinner, this one’s for you!
💛 Enjoy every spoonful! 🍲❣
RECIPE
This creamy yellow bell pepper soup is a rich, velvety, and flavorful dish – super easy to make and perfect for any occasion!
- 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
- ⅓ cup olive oil
- ¼ teaspoon dried thyme
- 4 cups boiling water
- 1 teaspoon bouillon powder optional
- salt, black pepper to taste
להגשה
- 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.
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