Bell Pepper Soup

Hearty yet light !

Hearty yet light !


1 onion -sliced

¼ cup Olive Oil

Knob of Butter

3 cups Bell Peppers – orange yellow red- cut into small pieces

2-3 cups Chicken broth

pinch of sea salt

Pinch of White Pepper


In a large frying pan on medium heat.

Heat olive oil

Add Butter

Add Onions –cook for 10 minutes

Add Peppers- cook for 25 minutes or until melded together.


Add Chicken broth and cook for 10 minutes.

Cool completely if you are going to blend in a blender .

If you are going to use an emersion blender it is fine to do it when the soup is warm.




Optional- you can add a splash of heavy cream if you like creamed soups

but this is perfectly amazing without it.


Optional-Serve with crunchy bread and butter

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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