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


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