Best Chilled Yellow Pepper Soup With Chives Recipes

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CHILLED YELLOW PEPPER AND WHITE BEAN SOUP



Chilled Yellow Pepper and White Bean Soup image

Categories     Soup/Stew     Food Processor     Bean     Pepper     Low Cal     Lunch     Arugula     Bell Pepper     Summer     Chill     Healthy     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

3 yellow, orange or red bell peppers
1 tablespoon olive oil
1 small onion, chopped
1/8 teaspoon dried crushed red pepper
2 14 1/2-ounce cans low-salt chicken broth
1 15- to 16-ounce can cannellini (white kidney beans), rinsed, drained
1 bunch fresh arugula, sliced

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Place in paper bag and let stand 10 minutes. Peel, seed and chop peppers.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add bell peppers and crushed red pepper and sauté 1 minute. Add broth and cannellini. Bring to boil. Reduce heat, cover and simmer 15 minutes. Strain vegetables, reserving broth. Transfer vegetables to processor; purée. Gradually mix in 2 cups reserved broth. Transfer purée to bowl. Stir in remaining broth. Season with salt and pepper. Cover; chill until cold. (Can be made 1 day ahead. Keep chilled.)
  • Ladle soup into bowls. Top with generous amount of arugula and serve.

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

This beautiful and delicious soup makes an impressive first course for an elegant dinner. Try other colors of peppers for a different color soup: red, orange and green. It is easy enough for a week day lunch, especially good cold on a hot summer day.

Provided by NoSpringChicken

Categories     Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 tablespoon butter
6 medium sweet yellow bell peppers, cut into 1 inch pieces
1 large mild onion, chopped
1 large russet potato, peeled and cut into chunks
1 garlic clove, minced
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup buttermilk
sour cream (optional) or plain yogurt (optional)
snipped chives (optional)

Steps:

  • Heat oil and butter in a Dutch oven; sauté the peppers, onion, potato and garlic for about five minutes, stirring occasionally.
  • Add broth, bay leaf, salt and pepper, bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
  • Discard bay leaf.
  • Cool slightly; puree in batches in blender.
  • Return to pan.
  • Stir in buttermilk, heat through.
  • Serve hot or cold; garnish with a dollop of sour cream or yogurt and a pinch of chives, if desired.

Nutrition Facts : Calories 97.9, Fat 3.2, SaturatedFat 1.1, Cholesterol 3.4, Sodium 510.7, Carbohydrate 13.5, Fiber 1.6, Sugar 2.1, Protein 4.7

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES



Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives image

Categories     Blender     Quick & Easy     Yogurt     Crab     Cucumber     Bell Pepper     Summer     Chill     Chive     Gourmet

Yield Serves 6

Number Of Ingredients 13

For Soup
2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Steps:

  • Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
  • Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
  • Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

SUPERB YELLOW PEPPER SOUP



Superb Yellow Pepper Soup image

I first tasted this sunny-looking soup with yellow peppers at a luncheon hosted by a good friend. It's simple and superb when served warm with a dollop of sour cream...or you can chill it for a refreshing change of pace in summer. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

6 medium sweet yellow peppers, cut into 1-inch pieces
1 large onion, diced
1 medium potato, peeled and quartered
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon butter, optional
6 cups chicken broth
1 bay leaf
1/2 teaspoon salt, optional
1/4 teaspoon pepper
1 cup buttermilk
Sour cream and minced chives, optional

Steps:

  • In a Dutch oven, saute the peppers, onion and potato in oil and butter if desired for about 4 minutes or until onion is tender. Add garlic and saute for 1 minute or until garlic is tender., Stir in the broth, bay leaf, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Discard bay leaf. Cool slightly; puree in batches in a blender. Return to pan. Stir in buttermilk; heat through. Serve hot or cold; garnish with sour cream and chives if desired.

Nutrition Facts :

YELLOW PEPPER SOUP



Yellow Pepper Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
2 large yellow peppers, stemmed, seeded, and cut into large chunks
2 large leeks, (white part only), halved lengthwise, sliced crosswise, well rinsed
1 garlic clove, smashed
1 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon ground turmeric
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1 bay leaf
2 medium russet potatoes, (about 1 pound) peeled, cut into chunks
4 cups water
1 tablespoon dry white vermouth
Freshly ground black pepper

Steps:

  • Heat the olive oil in a large saucepan over medium-low heat. Add the peppers, leek, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  • Tie the parsley, thyme, and bay leaf together with kitchen twine. Add the potato, water, and herb bundle and bring to a boil, reduce the heat, and simmer, uncovered, until the potato is very tender, about 20 minutes.
  • Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape), or in the pot with an immersion blender, until smooth. Return to the pot and reheat. Stir in the vermouth, and season, to taste, with salt and pepper. Serve warm.

Nutrition Facts : Calories 97 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams

CHILLED YELLOW PEPPER AND SCALLION BUTTERMILK SOUP



Chilled Yellow Pepper and Scallion Buttermilk Soup image

Can be prepared in 45 minutes or less.

Yield Makes about 6 cups

Number Of Ingredients 5

3 bunches scallions
3 large yellow bell peppers (about 1 1/2 pounds), chopped
1 tablespoon vegetable oil
3 cups water
2 cups buttermilk

Steps:

  • Chop white and pale green parts of scallions and slice greens thin. In a large heavy saucepan cook chopped scallions and bell peppers in oil over moderately low heat, stirring occasionally, until softened. Add water and simmer 15 minutes, or until peppers are tender.
  • In a blender purée mixture and in a bowl stir together purée, buttermilk, scallion greens, and salt and pepper to taste. Chill soup, covered. Soup may be made 1 day ahead and chilled, covered.

YELLOW BELL PEPPER SOUP



Yellow Bell Pepper Soup image

Categories     Soup/Stew     Milk/Cream     Appetizer     Roast     Quick & Easy     Bell Pepper     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

10 large yellow bell peppers (about 4 pounds), cut into 2-inch pieces
2 tablespoons olive oil
4 1/2 cups (or more) canned low-salt chicken broth
1 cup half and half
1 teaspoon sugar
Italian parsley sprigs

Steps:

  • Preheat oven to 400°F. Line 2 large baking sheets with heavy-duty foil. Toss bell peppers with oil in large bowl. Arrange in single layer on baking sheets. Roast until peppers are tender and beginning to brown, stirring occasionally, about 50 minutes.
  • Transfer peppers to heavy large saucepan. Add 4 1/2 cups broth. Boil 8 minutes to blend flavors. Cool slightly. Working in batches, puree mixture in blender. Return to saucepan. Mix in half and half and sugar. Thin soup with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat before continuing.)
  • Spoon soup into bowls. Garnish with parsley sprigs and serve.

CREAMY YELLOW PEPPER AND TOMATO SOUP



Creamy Yellow Pepper and Tomato Soup image

Stir a bit of heavy cream into a puree of bell pepper, tomato and potato for a delicious, silky soup.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons coconut oil
1 cup chopped shallot
1 cup chopped peeled potato
1 bay leaf
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups water
2 cups chopped yellow bell pepper
1 cup canned yellow tomatoes (crushed by hand)
1/4 to 1/2 cup heavy cream, as desired
Crispy fried shallots and chopped chives, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer.
  • Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with crispy shallots and chives.

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