Red Bell Pepper Soup



When the winds of fall blow through your sukkah, there’s nothing better to keep your body warm than a hearty bowl of homemade soup. This vibrantly colored dish, thickened with potato and sweetened with pears, tastes as good as it looks. The recipe is pareve and freezes great. Plus, since it’s homemade, your guests will surely be impressed with your culinary prowess. So go ahead and brag, it’s not everyone who takes the time to make soup from scratch — much to Campbell’s delight.

Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 6-8 servings (double the recipe for 12-16 servings)

2-3 Tbsp. olive oil
2 large onions
2-3 cloves garlic
4 carrots, peeled and cut into 3-4 pieces
4 red peppers, seeded and cut into large pieces
1 sweet potato, peeled and cut into large pieces
2 fresh pears with skin, cored and cut into pieces
5-6 cups of pareve chicken stock from powder, such as Streit’s brand
1 Tbsp. fresh parsley
salt and white pepper to taste


1. In large stockpot, heat oil and saute all vegetables, plus pears, for 10-15 minutes.
2. Add stock and simmer for 45 minutes.
3. To puree the soup, either put the soup in a blender in batches (careful with hot soup), or use an immersion stick blender right in the pot.
4. Serve hot with a garnish, like sour cream (sour cream will make the soup dairy), small garlic and onion croutons, sunflower or pumpkin seeds, or chives.

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