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Bell Pepper Soup with Sour Cream & Dill

Yield: Yields about 5 cups soup.

Servings: four.

Red bell peppers will give the brightest color, but yellow or orange ones are just as delicious.


  • 1/4 cup extra-virgin olive oil
  • 4 large bell peppers (2 lb.), stem, ribs, and seeds removed and discarded; flesh diced
  • 1 medium Yukon Gold potato (8 oz.), diced
  • 1 small onion, roughly chopped (to yield 1 cup)
  • 1/2 tsp. kosher salt; more to taste
  • Generous pinch red pepper flakes
  • 1-1/2 cups simmering chicken stock; more if needed
  • Sour cream or crème fraîche for garnish
  • 4 small sprigs fresh dill

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 25
  • Fiber (g): 5
  • Protein (g): 4


  • In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt, and red pepper flakes. Cook, stirring, for a minute or two. Reduce the heat to low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 1 hour. Transfer to a blender or food processor and purée in batches, or purée thoroughly with a hand blender. Force the purée through a coarse sieve or a food mill. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Adjust the seasonings. Serve warm or cold, garnished with a dab of sour cream or crème fraîche and a sprig of dill.


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