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Bell pepper and pistachio soup


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Rate this recipe 4.3/5 (3 Votes)


  • 1 yellow onion
  • 2 tablespoons vegetable oil
  • 3 cloves garlic
  • 2 red bell peppers
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon Hungarian hot paprika
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable broth
  • 1/2 cup shelled pistachios
  • 1/2 cup heavy cream


Cooking time 75mins


Step 1

Heat pan over medium heat. Dice onion and sauté in vegetable oil until translucent (about 3 minutes.) Mince garlic cloves and chop bell peppers and add to onion and sauté another 3-4 minutes. Next, add the Hungarian paprika, allspice, nutmeg, salt and pepper. Stir and cook another minute or two. Add the vegetable broth and pistachios and simmer covered for 30 minutes. Remove from heat and cool for about 1/2 hour. Pour in to blender and blend smooth. Add heavy cream and warm over low heat to serve.

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