Golden Bell Pepper Soup with Cayenne and Greek Yogurt

Golden Bell Pepper Soup with Cayenne and Greek Yogurt

Course: Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 -6
Author: Edyta
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  • 4 bell peppers (yellow and orange), diced
  • 1 onion , diced
  • 3 garlic cloves , minced
  • 2 celery stalks , diced
  • 3 cups of vegetable stock
  • 1 tablespoon of unsalted butter
  • Pinch of Saffron threads
  • 1/4 cup dry white wine
  • 1/2 teaspoon of ground cumin
  • 2 tablespoons of heavy cream
  • Salt and freshly ground pepper to taste
  • Pinch of cayenne pepper
  • Greek yogurt for garnish


  • Bring the stock to boil and add saffron; turn off the heat and let it infuse
  • In a Dutch oven or other heavy pot heat up the butter
  • Add onions and cook for 2-3 minutes
  • Add garlic and cook for another minute
  • Add peppers and celery, cover and cook for about 20 minutes, stirring occasionally
  • Add wine and let it almost cook out
  • Add cumin, infused stock and salt
  • Let it cook for another 10 minutes
  • Cool it slightly and pure in blender in batches
  • Return to the clean pot, add heavy cream and season with freshly ground pepper and salt if needed
  • Serve it with a dollop of greek yogurt and pinch of cayenne pepper