My bell pepper soup, which I only use when red bell peppers are advertised at a $1 each (and has the highest possible rating in my recipe database):

Bell Pepper Soup with Sour Cream and Dill
Outstanding, Amy Albert, senior editor, Fine Cooking magazine
OLIVE OIL 0.25 C
RED BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR YELLOW OR ORANGE BELL PEPPERS)
YELLOW BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR ORANGE BELL PEPPERS)
ORANGE BELL PEPPER 4 large, stemmed, seeded, deribbed and diced (OR RED OR YELLOW BELL PEPPERS)
YUKON GOLD POTATO 1 medium, diced (8 oz)
ONION (YELLOW) 1 small, roughly chopped (to yield 1 C)
SALT 0.5 t, plus more to taste
RED CHILE FLAKES 1 generous pinch
CHICKEN BROTH/STOCK 1.5 C simmering, plus more as required
SOUR CREAM for garnish (OR CRÈME FRAICHE)
CRÈME FRAÎCHE for garnish (OR SOUR CREAM)
DILL WEED 4 small sprigs fresh

In a Dutch oven or a heavy stockpot, heat the oil over medium-high heat. Add the peppers, potato, onion, salt and red pepper flakes.
Cook, stirring, for 1 to 2 minutes. Reduce the heat to low, cover and simmer, stirring occasionally, until the vegetables are tender,
about 1 hour. Transfer to a blender or food processor and puree. Force the pulp through a coarse sieve, food mill (using finest disc)
or chinois. Transfer to a saucepan and stir in the chicken stock, adding a bit more if you like a thinner soup. Taste and adjust the
seasonings. Serve warm or cold, garnished with a dab of sour cream or creme frache and a sprig of dill. Note: Red bell peppers will
give the brightest color, but yellow or orange ones are just as delicious.