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This Yellow Bell Pepper and Buttermilk Soup recipe is a delicious and comforting bowl of goodness that showcases the vibrant colors and flavors of yellow bell peppers. Perfect for a chilly evening or a warm day, this in-between-season soup is a great way to nourish your body.
Why You’ll 🫶🏻 this Soup
This easy-to-make soup is an excellent transition dish from summer to fall when peppers are at their peak. The addition of buttermilk provides a little tang and a slightly creamy texture without weighing you down. Whether you served it warm with a dollop of sour cream and chives, or chilled with a garnish of microgreens, it is the perfect soup when the weather cannot decide what it wants to do! ~Nicole
Key Ingredients for Yellow Bell Pepper and Buttermilk Soup
Yellow Bell Peppers offer a mild, sweet taste and are less bitter than green bell peppers. They are low in calories and packed with vitamins C, A, and dietary fiber, making them a healthy choice for many recipes.
Yellow Onions have a strong, rich flavor that becomes sweeter when cooked, making them ideal for soups.
Russet Potatoes offer a gentle, earthy taste and a light texture when prepared, which makes them perfect for creamy soups.
Garlic in soup usually contributes a deep, smooth taste that can be both sweet and nutty.
Chicken Stock/Broth is a savory liquid star made from vegetables and chicken bones that elevates the flavor of any dish.
Buttermilk introduces a delightful, tangy, and creamy taste, elevating the overall flavor profile with a hint of acidity that complements other ingredients. This addition can make soups feel lighter and more refreshing, while also offering a distinct depth of flavor.
Equipment Needed
- Large Dutch oven
- Immersion blender or high-speed blender
Tips and How-Tos for Making Yellow Bell Pepper and Buttermilk Soup
- To prepare the peppers, use a pairing knife to cut the peppers in half from the bottom through the stem. Use the knife to cut around the stem on both halves. This will allow you to pull out just the stem and seeds without wasting any of the pepper flesh.
- Sauté the peppers, onions, and potatoes briefly in the oil and butter. You do not want any caramelization that would discolor the final product.
- Add the chicken stock (Quick Homemade Stock or store-bought) and bay leaf (fresh or dried), and bring to a boil.
- Reduce the heat to low, cover, and cook until the vegetables are tender, about 20 minutes.
- To blend the soup, you can use an immersion blender or a high-speed blender. (If you use a high-speed blender, it’s best to do it in batches. Fill the blender to about 1/3 or 1/2 of its capacity, and either remove or loosen the center cap from the lid. Use a folded dishcloth to cover the lid and secure it in place while blending. Continue this process with the remaining batches.)
- Once puréed, add the well-shaken buttermilk. Keep the soup warm over low heat. DO NOT bring the soup to a boil, as it will cause the buttermilk to curdle.
Serving Suggestions
Serve the soup warm with a dollop of sour cream or crème fraïche and chives, and a slice of crusty bread or a warm panini.
Serve the soup chilled or at room temperature with a handful of microgreens and a light sandwich.
Bibb Lettuce Salad with House Vinaigrette or a salad with Ranch Dressing complements both serving options.
Yes. Red bell peppers are sweeter than yellow ones, so the taste may vary slightly.
Yes. Vegetable stock has a lighter flavor profile than chicken stock, so the taste will vary slightly.
Yes. You can freeze the soup in freezer-safe containers or bags, removing as much air as possible, for up to 3 months. Thaw the soup in the refrigerator. Reheat over a low heat if serving warm to prevent the buttermilk from curdling.
It is easy to make your own buttermilk. Add one tablespoon of lemon juice or vinegar to a liquid measuring cup. Fill the cup with enough milk to reach 1 cup. Gently stir and let the mixture sit for about 10 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste. Whisk to combine before using the recipe.
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Yellow Bell Pepper and Buttermilk Soup
Equipment
- Dutch oven
Ingredients
- 6 medium yellow bell peppers, stemmed, seeds removed, and cut into 1-inch pieces
- 1 large yellow onion, peeled, and diced
- 1 medium Russet potato (about 8 ounces), peeled, and cut into 1-inch pieces
- 1 medium garlic clove, minced
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon unsalted butter
- 6 cups chicken stock or broth (Homemade or store bought)
- 1 bay leaf (fresh or dried)
- ½ teaspoon Kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 1 cup buttermilk, low-fat or full-fat (well shaken)
Accompaniments
- Sour cream or Crème Fraîche (optional),
- Minced fresh chives (optional)
- Microgreens (optional)
Instructions
- In a large Dutch oven over medium-high heat, add the oil and butter. Add the peppers, onions, and potato, and sauté until just softened, about 4-5 minutes. Stir in the garlic and sauté just until fragrant, about 1 minute.
- Add the stock or broth, bay leaf, salt and pepper. Bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes or until vegetables are tender.
- Remove from the heat and remove the bay leaf. Allow the soup to cool slightly, stirring occasionally, about 10 minutes. Using a handheld immersion blender, purée the soup until it is completely smooth. (Alternately, you can purée the soup in batches in a high-speed blender, being careful to cover the top of the blender with a towel to avoid splattering; return the soup to the pan.) Stir in the buttermilk and gently reheat, if necessary, over low heat. Do not bring the soup to a boil. Serve warm with sour cream or crème fraïche and chives or chilled with microgreens. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
