Sent in by reader Jeanne Kersting of Bethesda, Maryland. For richer texture and a little tang, garnish with a dollop of sour cream or plain yogurt.



Ingredient Checklist


Instructions Checklist
  • In a large saucepan, melt butter over medium-low heat. Add celery, carrot, onion, and garlic; cook until onion is opaque and carrot is crisp/tender, about 10 minutes.

  • Add peppers, broth, 2 cups water, and bay leaf; bring to a boil. Reduce heat to medium, and simmer until peppers are very tender, about 15 minutes.

  • Remove bay leaf; puree soup in batches in blender. Return to pot; add cream and sugar. Season with salt and pepper. If necessary, gently reheat before serving, and garnish with chives.

Reviews (2)

17 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
I have made this recipe several times for dinner parties. It is outstanding and always a big hit. I put a dollop of sour cream and fresh chives in the center before serving.
Rating: Unrated
Really good soup. But I used 4 ribs of celery, 2 carrots, and 2 red peppers. Easy, fast and tasty. Would make a nice first course for a dinner party.