Creamy Yellow Pepper Soup (Bisque) Recipe

Creamy Yellow Pepper Bisque and Cashews Gremolata

This rich and velvety creamy yellow pepper soup has a vibrant yellow color that comes from the roasted yellow bell peppers. As you dip your spoon into the bisque, you’re immediately struck by the delicious aroma of roasted peppers, garlic, and onions. 

The first sip delivers a silky, smooth texture that coats your tongue with an intense depth of savory and sweet flavor. The roasted peppers provide a distinct smokiness and sweetness perfectly balanced by the subtle garlic and onion flavors. The addition of coconut cream gives the soup a luxurious richness that leaves a pleasant lingering sensation on the palate. The bisque is garnished with a sprinkle of fresh herbs, such as thyme or basil, adding a fragrant and earthy note to the dish. This roasted yellow pepper bisque is perfect for a cozy evening at home, a dinner party, or any occasion where you want to impress your guests with a flavorful and elegant dish.

This roasted yellow pepper bisque is a great dish to make ahead of time for easy entertaining. You can roast the peppers and prepare the soup base in advance, then simply reheat the bisque on the stove and garnish with cashews gremolata right before serving. This saves you time and stress in the kitchen while still impressing your guests with a beautiful and delicious soup.

Another advantage of this bisque is its versatility. It can be served as a starter or a main course, depending on the occasion. Pair it with a simple side salad and some crusty bread for a light lunch or dinner, or serve it as a first course before a more substantial meal. The bisque can also be customized to your taste preferences – you can adjust the amount of cream for a lighter or richer texture, add more garlic for a more robust flavor, or top with croutons or a drizzle of olive oil for extra crunch and richness.

Ingredients: 

• yellow bell peppers
• potatoes
• sweet onion
• carrot
• garlic
• vegetable or chicken broth
• coconut cream or heavy cream
• olive oil
• lemon juice
• smoked paprika
• salt and pepper to taste
• minced fresh thyme 

Select fresh, fresh yellow peppers and potatoes free of blemishes or soft spots. Depending on your preference, you can use either vegetable or chicken stock for the broth. You can also use homemade or low-sodium store-bought broth for extra flavor if you’re watching your sodium intake. For the cream, I used coconut cream or full-fat coconut milk. You can also use heavy cream for its richness and texture, but you can also use half-and-half or whole milk for a lighter version or no cream. Also, you can add a title but sour cream for some tanginess or cashew cram for vegans. When you blend the soup, it will become creamy on its own. The olive oil can be used for roasting the peppers or sautéing the onions and garlic, depending on your preference.

How to Make the Roasted Yellow Pepper Bisque

1. Preheat your oven to 400°F (200°C). Wash the bell peppers and cut them into quarters, removing the seeds and stems. Place them on a baking sheet lined with parchment paper, skin side up. Drizzle with olive oil and sprinkle with salt.
2. Roast the peppers for about 20-25 minutes or until the skin is charred and blistered. Remove the peppers from the oven and let them cool for a few minutes.
3. While the peppers are roasting, peel and chop the onion and garlic. Peel and dice the potatoes into small pieces.
4. In a large pot, heat up 1-2 tablespoons of olive oil over medium heat. Add the onion, garlic, and sauté for 2-3 minutes or until the onion is translucent.
5. Add the diced potatoes and carrot to the pot and stir to combine. Pour in enough broth to cover the potatoes and bring to a boil. Reduce the heat and let the potatoes simmer for 10-12 minutes or until tender.
6. Once the bell peppers have cooled, remove the skin and discard. Add the roasted peppers to the pot with the potatoes, broth, garlic cloves, and spices. Simmer for another 5 minutes.
7. Use a hand blender or transfer the soup to a blender in batches to puree until smooth.
8. Return the soup to the pot and stir in the cream of your choice. Season with salt and pepper to taste. Simmer for another 2-3 minutes.
9. Ladle the bisque into bowls and garnish with cashews gremolata.

Your roasted yellow pepper and potato bisque is ready to serve! This recipe makes 4-6 servings and can be easily doubled or halved depending on the number of people you serve. You can also customize the recipe by adjusting the amount of cream or adding more garlic or herbs for extra flavor. Enjoy!

Tips on Making Roasted Yellow Bell Pepper Bisque

Here are some tips to keep in mind when making creamy yellow pepper soup:

1. Roasting the peppers: When roasting the bell peppers, make sure to place them on a baking sheet skin side up. This allows the skin to blister and char, making it easier to remove the skin later. You can also broil the peppers for a few minutes to get a more charred skin.
2. Peeling the peppers: Removing the skin from the roasted peppers can be messy, but it’s an important step to ensure a smooth and silky bisque. Once the peppers have cooled, use your hands to peel off the skin gently. If some skin is stubborn, use a sharp knife to scrape it off.
3. Cooking the potatoes: Make sure to dice the potatoes into small pieces to ensure they cook evenly and quickly. Test the potatoes with a fork after 10-12 minutes of simmering to see if they are tender enough. If they’re still hard, let them simmer for a few more minutes.
4. Blending the soup: When blending the soup, make sure to use an immersion blender or blend the soup in batches if using a regular blender. Be careful not to overfill the blender as hot soup can expand and spill out. Blend the soup until it’s completely smooth and silky.
5. Adjusting the seasoning: Taste the soup before adding the cream and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of cayenne pepper or smoked paprika for extra flavor. Adding fresh herbs like thyme or basil at the end can also enhance the flavor and aroma of the soup.
6. Serving and storing: Serve the yellow bell pepper cream soup hot with a garnish of fresh herbs such a s fresh parsley, creme fraiche, gremolata or a drizzle of olive oil. Leftovers can be stored in the fridge for 3-4 days or frozen for 2-3 months. When reheating, make sure to do so over low heat to prevent the cream from curdling.

By following these tips, you’ll be able to create a delicious and comforting roasted yellow pepper and potato bisque that’s perfect for any occasion. Enjoy!

Equipment

Here is the equipment you will need to make roasted creamy yellow pepper soup (bisque) with cashews gremolata.

1. Baking sheet
2. Large pot
3. Immersion blender
4. Cutting board and knife
5. Measuring cups and spoons
6. Oven mitts or kitchen towels
7. Serving bowls

Storage and reheating 

Refrigerate for up to 3 days in an airtight container. Reheat gently on medium-low heat on the stove over low heat, stirring occasionally, until heated through. Be careful not to overheat the soup, as it can become grainy or separate if heated too quickly or at too high a temperature. If you want to freeze the soup for longer-term storage, it can be frozen in a freezer-safe container or plastic bag for up to 2 months. Simply thaw the bisque in the refrigerator overnight, then reheat as directed before serving.

Yellow pepper soup is an excellent recipe that is a delicious and elegant dish that will impress your guests and satisfy your cravings for a comforting and flavorful soup. Whether you’re looking for an easy weeknight meal or a fancy dinner party dish, this bisque is a perfect choice.

You will garnish the soup with cashew gremolata.

More Soups Recipes

Chicken Soup

Cream of Sweet Peas Soup

Cream of Cauliflower Soup

Yum