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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Sweet Bell Pepper Soup

Vegetable-6128
Ingredients  
Amount Ingredient
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
 

Preparation
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.

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.

Serve warm or cold, garnished with a dab of sour cream and a sprig of dill.

Yield
4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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