Roasted Green Pepper Soup

This roasted green pepper soup is packed with flavor, easy to make and vegan. Making soup with fresh roasted peppers is so easy and it tastes great as well. It takes about 15 minutes to make and another few minutes to puree. You can keep it vegetarian by using vegetable broth instead of chicken broth. This can also be made in a crock pot.

Really Easy Roasted Pepper Soup

• PREP TIME25 minutes
• COOK TIME50 minutes
• MAKESscant 2 quarts

AUTHOR NOTES

Mostly peppers, this minimalist soup comes together with just a handful of ingredients. Besides the namesake ingredient, all you need are onions, nuts, feta, and paprika (plus staples like oil and salt). No tomatoes, no carrots, no herbs, no garlic, no broth. While most roasted pepper soups start with red peppers, I’ve found that orange ones taste just as wonderful—and, if you ask me, the pumpkin color is even prettier. Whichever you pick, there is no peeling needed. After chopping and roasting the peppers, the sorta-charred skins get puréed with everything else (and no, you don’t need a high-speed blender—I don’t have one either). Peppers and nuts are a magical combo, beloved in many dishes from Syrian muhammara to Spanish romesco, and this soup hinges on that sweet-earthy contrast. Depending on what’s around, use walnuts or cashews, which are both soft enough to be briefly soaked, then blended into a silky milk, no straining required. The feta is the wild card. A creamy slab gets roasted with the peppers and onions. Meanwhile, the brine bolsters the nut milk, adding savoriness and saltiness, much like a broth. (If you can’t find feta in brine, you can swap in lightly salted water.) Garnishes are optional, depending on your energy. Most days, I just dig in with a hunk of bread alongside. But if you’re feeling peppy, play around with the ingredients we already use: Try a drizzle of olive oil, plain or paprika-infused ; crumbled feta, plain or roasted; toasted nuts; or mix and match.

Ingredients send grocery list

• 1 cup (4 ounces) chopped walnuts or cashews
• 6 medium (2¾ pounds) red or orange bell peppers
• 3 medium (1½ pounds) yellow onions
• Extra-virgin olive oil
• Kosher salt
• 4 teaspoons smoked paprika
• 4 ounces feta, halved, ½ cup brine reserved

Directions

1. Heat the oven to 425°F. While that’s heating up, add the walnuts to a blender and cover with 1 cup of hot water.
2. Remove the stems and seeds from the bell peppers, then roughly chop. Divide between 2 rimmed sheet pans. Halve and peel the onions, then roughly chop. Divide between the sheet pans.
3. On each sheet pan: Generously drizzle with olive oil, lightly season with salt, and sprinkle with the paprika. Use your hands to toss the ingredients on each pan until coated, then evenly spread out.
4. Roast for 25 minutes. Remove both sheet pans from the oven and use a spatula to shuffle everything around. On one sheet pan, scooch the vegetables to one side, leaving just enough space to add the feta pieces. Drizzle a little olive oil on the feta, flip it over, and then drizzle a little more.
5. Return the sheet pans to the oven and keep roasting for another 20 to 25 minutes, until the peppers are starting to char, the onions are soft, and the feta is tender. Remove from the oven.
6. Add ½ cup of feta brine to the blender with the walnuts and blend until smooth as possible, like store-bought nut milk. Add all the peppers and onions, plus whatever spiced oil is left on the pans, and the feta. Blend until smooth. Add 1 cup of water and blend again. Taste. More water for a looser soup? More salt or paprika? Adjust as needed.
7. Heat up however much you want to eat now in the microwave or on the stove. Then divide up the rest into airtight containers to refrigerate or freeze until later.

Roasted Carrots and Green Pepper soup

• SERVES6

AUTHOR NOTES

I love anything and everything roasted. I find it the simplest way of cooking. This was something new that I wanted to try out – to combine carrots and green peppers. It was warm, perfect for a rainy night.

Ingredients send grocery list

• Roasting the vegetables
• 3 green peppers
• 8 baby carrots
• 1 teaspoon salt
• 1 pinch black pepper
• 1 tablespoon olive oil

• The soup
• 3 quarts water
• 1 tablespoon olive oil
• 1 bay leaf
• 2 sprigs thyme
• 1 vegetable bouillon

Directions

1. Roasting the vegetables
2. Roast the peppers over stove until the skin is charred. Watch carefully. Once the skin is charred, remove charred skin, then cut into small pieces.
3. Roast the carrots in a baking pan, combined with salt, black pepper, and olive oil at 350* for about 30 minutes or until tender.

1. The soup
2. In your soup pot, add carrots and green peppers to olive oil then add in 3 quarts of water. Add in vegetable bouillon, thyme and bay leaf. Let simmer until carrots are tender.
3. Using an immersion blender if available, if not transfer to a blender and blend well. And serve with toasted bread.

Roasted Pepper Soup

A homemade vegetable soup recipe that is better than anything you can find in a can! This Roasted Sweet Pepper Soup is low carb, sugar-free and full of flavour!

Roasted Pepper Soup Recipe

My favourite thing about veggie soups is that they don’t feel like you’re eating vegetables. I can easily get away with pairing a bowl of soup with a side of grilled veggies or a salad without feeling like it’s veggie overkill.

For this roasted pepper soup recipe, each serving contains 2 servings of vegetables, making it a great way to bump up your vegetable intake for the day.

There are a few important things to note when making homemade soup.

1. Pay attention to your broth. While you can use broth or water, broth will add flavour to the final soup. I use my homemade broth, which I leave unsalted, but if you use store-bought, opt for low sodium or sodium-free.
2. Taste, taste, taste. Sweet bell peppers can be quite watery in flavour, so taste this soup throughout the different steps and adjust the seasoning to ensure you end up with amazing flavour.
3. Don’t be afraid of spice. Without spice, this recipe is bland – add more spice than you think necessary! You can always water it down a bit later.
4. If you don’t have time to roast your peppers, you can buy jarred roasted red peppers.

This roasted bell pepper soup recipe is super simple to make and you can easily switch things up by adding different spices each time.

You can also double or triple this roasted pepper soup to stretch it out for a couple of meals.

Roasted Pepper Soup Ingredients

• Sweet Bell Peppers
• Garlic
• Olive Oil
• Onions, chopped
• Paprika, or more to taste
• Sumac, to taste
• Cayenne Pepper, to taste
• Salt and pepper, to taste
• Vegetable Broth <– can use water

Tip: do not be afraid of spice in this recipe! Peppers are quite watery/flavorless on their own, so the combination of roasting and adding a healthy dose of spice helps bump up the flavor of this recipe.

Kitchen Tools You May Find Helpful

• High-powered blender
• Measuring cups and spoons
• Ladle
• Cookie sheet
• Sharp knife
• Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven

How to Make Roasted Pepper Soup

Preheat oven to 425F

Grease or line a large baking sheet with parchment paper and set aside.

Clean your sweet bell peppers and cut each in half. Remove seeds, stem and membranes, then place cut side down on your baking sheet.

Place the garlic on the pan as well. (In retrospect, I wish I had just cut the top and bottom off of the whole head and roasted as-is, rather than peeling individual cloves.)

Roast the sweet peppers for 25 minutes until browned or blackened.

You can peel the peppers two ways: allow to cool and the skins will come off easily, or while hot place in a bowl and cover with plastic wrap for 3 minutes, then peel. Set peppers aside and discard skins.

Remove the skin from the garlic head and discard the skin, keeping the garlic.

Place the olive oil in a large soup pot and heat over medium heat.

Add the chopped onions and saute for 2 minutes until translucent. Add the softened garlic and spices.

Heat until fragrant, then add the sweet peppers and broth.

Increase heat to high until boiling, then reduce to a simmer. Continue simmering for 20 minutes.

In batches, puree the soup until smooth. Do not fill your blender higher than halfway and cover the top with the lid and a kitchen towel.

Return the pureed soup to the pan and taste. Adjust the spices and cook another 2 minutes to rewarm.

Stuffed Pepper Soup Recipe

This Stuffed Pepper Soup Recipe is pure comfort food. It has the perfect balance of hearty ingredients and incredible flavor. 

The aroma of simmering soup is going to have you drooling! That first bite of tomato based soup with tender beef, bell peppers, delicious seasonings, and rice make it hard to resist.

Stuffed Pepper Soup Recipe

While stuffed bell pepper soup is ridiculously simple to make, you do need to plan ahead a little bit. It does take at least 45 minutes to simmer, but it’s so worth every second!

Step by Step Instructions

1. Cook the ground beef. First, heat oil in a Dutch oven or pot. Then brown the seasoned ground beef until it’s almost done.
2. Sauté the veggies. Toss in the diced onions and cook until they are done. Mix in the bell peppers and once they are soft, stir in the seasonings, broth, and tomato sauce.
3. After it comes to a boil, reduce the heat and let it simmer for 45-60 minutes.
4. Cook the rice. You can make your stuffed pepper soup with either brown or white rice.
5. Add the rice. Mix in your cooked rice and serve your soup with some crusty bread. Enjoy!

Helpful Tips & Tricks

• Cut veggies the same size. When chopping the bell peppers and onions, it’s important to make uniform cuts that are bite-sized. You can use a mandolin slicer or a really sharp knife. This will ensure everything cooks evenly.
• Don’t drain the tomatoes. There is a lot of flavor in the juice of canned tomatoes. Add that to the pot to make it taste even better.
• Save time meal prepping. Chop all the veggies when you get home from the store and keep them in the fridge until you are ready to cook the recipe.
• Out of red peppers? No problem! You simply need around 2 cups of diced bell peppers. It doesn’t matter if they are green or red. Just make note that red peppers are sweeter than green.

Stuffed Pepper Soup Recipe FAQ

How do you store leftover soup?

Let it cool down all the way, then pour it into airtight food storage containers. You can use one large container or smaller ones for individual servings. This stuffed bell pepper soup lasts around 4 days in the fridge. Or it can be frozen in a gallon-sized Ziploc bag for up to 3 months. Thaw in the fridge before reheating.

NOTE: If you are planning to make leftovers, don’t add the rice until you are ready to serve it because it will turn mushy.

Can I use different broth?

Yes, vegetable broth or chicken broth are great alternatives. The flavor will change slightly, but it will still be delicious.