Hungarian Pepper Bisque Soup


Now this has some spice!  It wasn’t that long ago that I was at the Taste of Buffalo where I tried, for the first time, Hungarian Stuffed Pepper Soup.  It was good enough that I visited the restaurant and had a bowl of it for lunch.  It was full-flavored, rich, smooth, but not thick and gloppy like so many soups are served up elsewhere.

Let’s fast forward to the Williamsville Farmers’ Market at the Mill this morning.  There were these beautiful Hungarian peppers, and I thought back to that wonderful soup.  Could I do anything like it?  Some of the peppers made their way into my vegetable purchase, and from there, they eventually made their way into my Vitamix.


  • 2 Tablespoons olive oil
  • 2 large yellow onions, peeled and coarsely chopped
  • 4 cloves of garlic
  • 2 green bell peppers, seeded and coarsely chopped
  • 2 Hungarian peppers, seeded and coarsely chopped (if you like heat, add 3!)
  • 3 cups of chicken broth
  • 1 Tablespoon of freshly chopped Basil
  • 1-1/2 teaspoons of freshly chopped Oregano
  • 1 Tablespoon of freshly chopped Parsley
  • 1-1/2 cups of grated Romano cheese
  • 4 to 8 oz. of cream cheese (not whipped cream cheese)
  • salt and pepper to taste
  • smoked paprika
  • shredded smoked chicken (optional)

Heat the olive oil over medium in a fry pan.  Add the onions and the garlic, and lower the heat to low.  Saute for two minutes and then add the green bell pepper and the Hungarian peppers.  Continue to saute until the vegetables are tender. Remove from heat.

In a 64 oz. Vitamix container, place the chicken broth, basil, oregano, and parsley.  Add on top of this the sauteed vegetable mixture, the Romano cheese, and the cream cheese.  Note that I try it first with four ounces, and then add more if it needs it to “contain the heat”. Secure the lid on the Vitamix and set the Variable Speed to 1.  Start the Vitamix and gradually turn the speed up to 10.  Let run for six minutes at this speed until hot.

Taste the soup, and season with salt and pepper to taste.  Be sure to secure the lid afterwards, then blend on Variable Speed 1 for 20 seconds to combine.

This soup is lovely, smooth, and rich.  I like to ladle it into a mug, topping it with a sprinkle of smoked paprika.  If you want a heartier dish, place some warm, shredded smoked chicken in your bowl first, then ladle soup over it.  Heavenly!


Fall Vegetable Bisque soup


Every so often, fate intervenes in the kitchen, or in this case, the produce in my refrigerator did. I had made plans to repeat the Vitamix’s Bacon Cheddar Potato Soup, but there, waving to me from the vegetable drawer, were some leftover root vegetables. If I didn’t use them, I would eventually lose them.  I also knew that the freezer had a recent addition of beef broth, a full can’s worth that I had mistaken for chicken broth, only realizing my faus pax AFTER removing the lid.  Hmmmm….

That is how this soup was born.  It is creamy, rich, but low in calories.  I am sure that you will find it as comforting and filling as I do.


  • 4 tablespoons of extra-virgin olive oil
  • 3 yellow onions, sliced thick
  • 1 leek, sliced in 1/2 inch slices
  • 6 cloves of garlic, crushed
  • 2 russet potatoes, sliced in 1/2 inch slices
  • 2 carrots, sliced thick
  • 2 parsnips, sliced thick
  • 1/2 of a small head of green cabbage, sliced in 1/2 inch slices
  • 2 tablespoons of McCormick Salt Free “It’s a Dilly” seasoning
  • 6 cups of low-fat beef broth
  • Salt and Pepper to taste
  • Shredded Cheddar Cheese (optional)
  • Low-fat Sour Cream (optional)

Heat the olive oil in a large pot.  Add the onions and the leek.  Saute for four minutes, stirring until slightly translucent.  Add the garlic and cook for another two minutes.

Reduce the heat and add the potato, carrots, parsnip, and cabbage.  Cook five minutes, until the mixture is heated through.  Add the seasoning, stir, and then pour in the beef stock. Add salt and pepper to taste.

Simmer the mixture until the potato is tender. Remove from heat and let rest for 30 minutes.

Pour the mixture into a 64 ounce Vitamix container.  If using the 750, select the Soup pre-set and blend.  If using a different model, select Variable 1, start, and slowly increase to Variable 10.  Process until smooth and heated throughout.

If desired, garnish each bowl with a sprinkle of cheddar cheese and a dollop of sour cream.