Cut, boil, blend. This three pepper soup is a healthy, creamy, and comforting dinner. It comes together in about 45 minutes, but almost all of that time is just stirring! The peppers make this soup a vitamin C bomb - perfect for cold and flu season!
2 tbs unsalted butter
1 Spanish Onion, Chopped fine
2 red peppers, cut into small pieces
2 green peppers, cut into small pieces
2 yellow or orange peppers, cut into small pieces
4 cups chicken stock
1 can (398 mL) diced tomatoes
1-2 tsp Dijion Mustard
1 cup sour cream
1 tsp paprika
Melt one tablespoon of the butter over medium heat in a large dutch oven .
Cook the onion until translucent and fragrant.
Add the three different coloured peppers, stirring well, to mix the soft onions and butter with the peppers. Stir occasionally until peppers are tender, about 10-15 min.
Add the four cups of chicken broth, can of tomatoes and the teaspoon of paprika and stir well, until combined.
Bring the soup to a boil, reduce down to a simmer and cover. Occasionally stir soup. Simmer for 30 minutes.
Use an immersion stick blender to blend up the soup until it is coloured flecks of the peppers. Add the sour cream and Dijon mustard, stir well until heated. DO NOT BOIL!