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Creamy Yellow Pepper Soup (Bisque) Recipe
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5 from 1 vote

Creamy Yellow Pepper Soup (Bisque) and Cashews Gremolata

This rich and velvety 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. 
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time1 hour
Course: Soup
Cuisine: European, French, Gluten-free, Paleo, Vegan, Vegetarian
Keyword: creamy soups, Creamy yellow bell pepper soup, soup, yellow bell peppers
Servings: 4
Calories: 2kcal
Author: Angie

Ingredients

  • 5 large yellow bell peppers
  • 2 medium potatoes
  • 1 large carrot
  • 1 large onion
  • 3-4 cloves of garlic
  • 4 cups of vegetable or chicken broth
  • 1 can of coconut cream or 1 cup of heavy cream
  • 1-2 tbsp of olive oil
  • 2 tbsp lemon juice
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste
  • 1 tbsp minced fresh thyme

Instructions

  • 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.
  • 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.
  • While the peppers are roasting, peel and chop the onion and garlic. Peel and dice the potatoes into small pieces.
  • In a large pot, heat up 1-2 tablespoons of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
  • 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 they are tender.
  • Once the bell peppers have cooled, remove the skin and discard. Add the roasted peppers to the pot with the potatoes, broth and spices. Simmer for another 5 minutes.
  • Use an immersion blender or transfer the soup to a blender in batches to puree until smooth.
  • Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 2-3 minutes.
  • Ladle the bisque into bowls and garnish with cashews gremolata.

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 1mg | Iron: 0.03mg