Bell peppers were on sale, making it the perfect time to make Yellow Pepper Soup. This was actually the first recipe I saved to my recipe box on FoodNetwork.com, so it was exciting to finally make it.
I used one small onion instead of using leeks. I didn’t have enough fresh parsley or thyme, but I did add some. I substituted white wine for the white vermouth. I didn’t stir the vegetables as they cooked, so this became a little more of a roasted yellow pepper soup.
This was good – it tasted like yellow bell peppers. This was a light soup. We ate it with garlic bread to make it dinner, but it would have probably been better as an appetizer or other kind of accompaniment. I liked this, and I’d think about making it again.