Bell pepper soup

Rating: 4.1/5. From 26 votes.
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Bell pepper soup

Prep Time: 20 minutes

Category: Fall, First Courses, Soups, Summer, Vegetarian

Servings: 6

Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.


  • 6 large red and/or yellow peppers
  • 1 medium potato
  • 1 litre (2 pints) vegetable stock
  • 1 cup milk
  • Half cup yogurt
  • 2 cloves garlic
  • Herbs to garnish (e.g. fresh oregano, parsley)


  1. Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily.
  2. Cut the peeled, deseeded pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.
  3. Add the potato, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more).
  4. Cook on a medium heat until the potato is tender.
  5. Blend the soup, adding the milk.
  6. Add a finely minced clove of garlic to the cup of yogurt.
  7. Serve bowls of soup with a little swirl of extra virgin olive oil and a swirl of the yogurt on top, and a tiny sprinkle of fresh oregano (or parsley) for colour.

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