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Florida Sweet Bell Pepper Soup

Florida Sweet Bell Pepper Soup


  • 1/4 cup olive oil
  • 4 large bell peppers, stem, ribs and seeds removed and discarded; flesh diced
  • 1 medium potato, diced
  • 1 small onion, roughly chopped
  • 1/2 teaspoon kosher salt; more to taste
  • generous pinch red pepper flakes
  • 1 1/2 cups simmering low-sodium vegetable stock; more if needed
  • light sour cream for garnish
  • 4 small sprigs fresh dill

Prep Time:

15 minutes

Cook Time:

1 hour




  1. In a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Remove from heat.
  2. Transfer to a blender or food processor and puree in batches, or puree thoroughly with a hand immersion blender. Force the pulp through a coarse sieve or a food mill. Transfer to a saucepan and stir in the vegetable or chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the seasonings.
  3. Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.