Creamy Pepper Soup

Difficulty: Simple
Time: 60 minutes
Serves: 6

  • 1 Stick sweet butter
  • 1 White, yellow or red onion, diced
  • 3 Cloves garlic, chopped
  • 8 ½ cups Crescendo® Sweet Pointed Peppers, roasted/peeled and seeded
  • 1 Cup White wine
  • 4 ¼ Cups Vegetable or chicken stock
  • 2 Cups 35% cream
  • 1 Cup Sour cream
  • ¼ Cup Green onion, chopped
  • 1 Tbsp Grainy mustard
  • Salt and cracked black pepper

A warm and creamy Crescendo® Sweet Pointed pepper soup.


  1. Preheat oven to 375°F.
  2. Roast Crescendo® sweet pointed peppers in oven until skins are blistered (30 minutes) let cool, peel and seed.
  3. In a large pot sauté onions and garlic in sweet butter. Add Crescendo® sweet pointed peppers.
  4. Deglaze with white wine. Add chicken stock and cream. Simmer for 30 minutes over medium heat.
  5. Season with salt and cracked black pepper.
  6. In a separate bowl, mix together sour cream, green onions and grainy mustard.
  7. Serve soup, garnishing with a dollop of grainy mustard sour cream, and a slice of multigrain loaf or homemade corn bread.