Seven soups every Saturday: sweet bell pepper soup recipes
When sweet bell peppers arrive at the farmers' market, buy as many as you can carry in your basket. Trust me: even if you've never done it before, you are going to want to make soup. Most often I eat bell peppers raw, in salads, or grilled on skewers, but I also like to make batches of roasted red (or yellow or orange or green) peppers and store them in olive oil in the refrigerator. Then the roasted peppers, or raw ones, transform into the sweetest, smoothest, all-purpose soup base, less acidic than tomatoes and every bit as versatile.
Seven sweet bell pepper soup recipes caught my eye this week:
Roasted sweet pepper soup, from Sass & Veracity (pictured above)
Roasted red pepper, lentil and spinach soup, from Albion Cooks
Chicken, edamame and red pepper soup, from Chick in the Kitchen
Southwest roasted red pepper and corn soup, from Food Blogga
Chilled red pepper soup, from The Well-Seasoned Cook
Tomato soup with roasted red peppers, from Andrea Meyers
Red pepper soup with ginger and fennel, from One Perfect Bite
Find more sweet bell pepper soup recipes on Food Blog Search. Come back every Saturday for seven soup recipes to enjoy any day of the week.