Mixed Bell Pepper Soup, sauce


This is another variation of Cream of Paprika Soup recipe, this time with mixed-color bell peppers. The yellow and orange bell peppers are considerably sweeter than the red ones, which in turn are sweeter than the greens.

I used a slightly different method this time. All the solids have been strained out to leave only the thin broth. You don't have to do it that way. If you prefer the creamed version, just leave that in.

Do not add as much water, or simmer this down to a thick sauce to concentrate the flavor and get bell pepper sauce.


This is what you need for 4 servings:

  • 2 lbs. colored bell peppers
    red, orange, yellow
  • 1 sweet yellow onion, chopped small
  • S&P
  • optional:
    • paprika powder
Pic1: mixed bell pepper soup with crackers



Pic2: stew
Pic3: strain
Pic4: thin liquid only