Pepper Soup

This is the perfect fall soup. Light enough for a surprise hot day. Warming enough for a chilly night.

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1/2 tsp fennel seed
1 tsp dried oregano
1/4 tsp chili flakes, optional
1 onion, sliced thinly
4 cloves garlic, minced
1 cup dry white wine
4 bell peppers, any color except green, seeds removed and sliced thinly
3 cups water or chicken stock
1/2 cup heavy cream
1 tablespoon capers, roughly chopped
1/4 cup green or kalamata olives, roughly chopped
1 clove garlic, minced
1 sprig rosemary, optional, minced
1/4 cup olive oil


  1. In a soup pot heat a glug of neutral or olive oil over medium heat and briefly fry the spices until fragrant, about 30 seconds
  2. Add the onion and garlic with a big pinch of salt and sweat until soft, about 7 minutes
  3. Add the peppers and wine and cook down until the peppers are soft, about 15 minutes
  4. Blend the pepper mixture with the water or stock until very smooth
  5. Whisk in the cream and taste adjusting the salt as desired
  6. In a small bowl combine the capers, olives, rosemary, garlic, and olive oil to make a chunky relish
  7. Divvy the soup into bowls
  8. Spoon the relish over the soup and drizzle with an extra little bit of cream for effect