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Saffron Yellow Bell Pepper Soup Recipe Dish

Saffron Yellow
Bell Pepper Soup

The Roasted Yellow Pepper give a hint of smoked flavour to this timeless soup. This soup has great texture and flavour everyone will be pleased with the taste.

Recipe Type: Soup Recipe Yield: 4 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes


Yellow Bell Pepper
  1. 4 large Ontario greenhouse yellow bell peppers, roasted, peeled and seeded*
  2. 1 tbsp. (15 g) butter
  3. 1 white onion, diced
  4. ¼ cup (63 ml) vegetable oil
  5. 1 garlic clove, minced
  6. 2 cups (500 ml) chicken stock
  7. 1 large carrot, sliced
  8. 1 small jalapeño
  9. ¼ tsp. (3 g) saffron threads
  10. 1 cup (250 ml) half and half cream
  11. Salt and white pepper to taste


  • In a large sauce pan, melt the butter over medium heat, then add garlic and onions.
  • Sauté for 5 minutes.
  • Stir in the stock, carrot, roasted yellow bell peppers and jalapeño pepper. Crumble in saffron.
  • Bring stock to a boil and reduce heat to a simmer.
  • Cover for 20 minutes or until vegetables are tender.
  • Purée in food processor until mixture is smooth. Strain, add cream and season to taste.
  • Serve immediately with sprigs of cilantro.