Creamy Pepper Soup

Difficulty: Simple
Time: 60 minutes
Serves: 6

  • 1 stick butter
  • 1 white, yellow or red onion, diced
  • 3 cloves garlic, chopped
  • 8 ½ cups Crescendo® Sweet Pointed Peppers
  • 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 peppers in oven until skins are blistered (30 minutes) let cool, peel and seed. Blend peppers in a food processor.
  3. In a large pot, sauté onions and garlic in 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.