Cibreo Yellow Pepper Soup
  • ¼ cup olive oil
  • 4 yellow bell peppers, seeded, cored, and chopped
  • 3 medium russet or baking potatoes, peeled and chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 1 bay leaf
  • 1 liter vegetable broth or water
  • salt
  • pepper
  • croutons
  1. Heat the oil in a large stock pot. Add the onion, carrots, and celery, lightly salt and pepper and sauté until they are golden brown.
  2. Add the peppers, potatoes, liquid, bay leaf, salt and pepper.
  3. Bring to a boil then lower to a simmer and cook until the peppers and potatoes are very soft, about 45 mins. Remove from heat and let it cool.
  4. Pass through a food mill on the finest setting to remove skins.
  5. Return to the pot and use an immersion blender.
  6. Season with salt and pepper to your liking.
  7. If you like, serve with a drizzle of olive oil, fresh cracked pepper, and croutons.
Recipe by The Taste Edit at