Creamy yellow pepper soup

### 2. **Add the Peppers**
Stir in the chopped yellow peppers and cook for another 5–7 minutes, until they start to soften and release their juices.

### 3. **Simmer**
Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10–15 minutes, or until the peppers are fully tender.

### 4. **Blend Until Smooth**
Using an immersion blender (or transferring to a blender in batches), puree the soup until smooth and creamy.

### 5. **Finish with Cream**
Stir in the cream (or coconut milk) and season with salt and pepper to taste. Heat through for 2–3 more minutes.

### 6. **Serve & Garnish**
Ladle into bowls and top with your favorite garnish—fresh herbs, a swirl of cream, or crispy croutons for added texture.

## 🥗 What to Serve It With

– A slice of **toasted sourdough or baguette**
– **Grilled cheese sandwiches** for a classic pairing
– A side salad with lemon vinaigrette for a fresh balance
– Serve it as a **starter** to a larger meal or as a light lunch

## 💡 Recipe Tips & Variations

– **Roast the peppers** for an extra depth of flavor. Just char them under the broiler or over an open flame, then peel before blending.
– Add a **dash of cayenne or smoked paprika** for a subtle kick.
– Make it **vegan** by using plant-based butter and coconut or oat cream.
– Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

## 🥄 Final Spoonful

This **Creamy Yellow Pepper Soup** is a bowl of sunshine—smooth, flavorful, and incredibly satisfying. It’s a perfect reminder that comfort food doesn’t have to be heavy, and that simple ingredients can create something truly special.

**Serve it hot, sip it slow, and let each spoonful brighten your day.**

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Would you like this styled for print, converted into a one-minute video script, or turned into a freezer-friendly batch cooking guide? Let me know—I’m happy to help!