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This soup is quick & easy to make and is really delicious and beautiful too. Sweet and tangy and full of healthy goodness, it's a great soup to really impress your dinner guests.
Recipe type: Soup
Serves: 8
  • Basil Oil
  • 2 Cups Packed Fresh Basil Leaves (Stems removed)
  • 1 Cup Extra Virgin Olive Oil
  • ¼ Teaspoon Kosher Salt
  • Golden Bell Pepper Soup
  • 5 Large Shallots, Diced
  • 4 Large Yellow Bell Peppers, Cored, Seeded & Sliced in Wedges
  • 4 Large Orange Bell Peppers, Cored, Seeded & Sliced in Wedges
  • Kosher Salt & Coarse Ground Pepper To Taste
  • ¼ Cup Extra Virgin Olive Oil
  • 4 Cups Chicken Broth
  • ½ Teaspoon Lawry's Season Salt
  • ½ Cup Cream
  1. Basil Oil
  2. In a blender (Vitamix is best) puree the basil and olive oil until completely smooth.
  3. Add the salt and pulse to combine.
  4. Put the mixture in a small saucepan and bring it to a simmer over low heat.
  5. Simmer for 45 seconds, then allow to cool to room temperature.
  6. Pour through a fine-mesh strainer into a jar with a tight fitting lid. Discard the basil solids.
  7. Set aside until ready to serve. Stir before using.
  8. Basil Oil will keep in an airtight container in the refrigerator for several weeks.
  9. You will have lots of extra oil to use with other recipes such as my Halibut en Papillote.
  10. Golden Bell Pepper Soup
  11. Preheat oven to 400 degrees F.
  12. Toss the wedges of bell peppers in the olive oil, salt and pepper.
  13. Place on a large sheet pan that has been covered in parchment paper.
  14. Roast for about 30 minutes until the peppers have wilted and are soft.
  15. Carefully transfer the peppers along with the oil and juices from the pan to a blender (Vitamix works best).
  16. Blend until the mixture is velvety smooth.
  17. Using a rubber spatula, scrape all of the blended pepper into a medium sauce pan.
  18. Mix in the chicken broth, cream and season salt. Heat to a low simmer.
  19. Add salt & pepper to taste.
  20. Pour into serving bowls and drizzle with about 1 tablespoon of basil oil.
  21. Enjoy!
You'll have Basil Oil leftover which is great to dip pieces of crusty bread in.
Recipe by After Orange County at