30+ Delicious Bell Pepper Soup Recipes to Warm You Up This Season

Bell peppers are one of the most versatile and flavorful vegetables, adding a burst of color and a touch of sweetness to any dish.

When combined with the right ingredients, they can transform into a warm and comforting soup perfect for any time of year.

Whether you’re craving a creamy blend of roasted peppers or a hearty, bean-packed bowl, bell pepper soup is the ideal choice for a nutritious, flavorful meal.

In this article, we’ve compiled over 30 mouthwatering bell pepper soup recipes, ranging from vegan to creamy indulgences, so there’s something for everyone to enjoy.

With easy-to-follow instructions and varied flavor profiles, these soups will quickly become favorites in your kitchen. So, grab your bell peppers and get ready to create some delicious, hearty soups that will warm your soul!

30+ Delicious Bell Pepper Soup Recipes to Warm You Up This Season

Bell pepper soup is a wonderfully versatile dish that allows you to get creative with your ingredients while still maintaining a simple, comforting flavor profile.

With so many variations—whether you prefer a creamy, vegan, or chunky style—there’s a bell pepper soup recipe for everyone.

From savory roasted versions to spicy and smoky concoctions, these 30+ recipes offer endless possibilities to enjoy this vibrant vegetable in its most delicious form.

So, whether you’re making a pot of soup for lunch, dinner, or a cozy weekend meal, these recipes will help you create the perfect bell pepper soup every time. Enjoy exploring the endless variations and make your next meal an unforgettable one!

Creamy Roasted Bell Pepper Soup

This creamy roasted bell pepper soup is a comforting and flavorful dish perfect for any season. Roasting the peppers enhances their sweetness, giving the soup a deep, smoky flavor. Paired with onions, garlic, and a hint of cream, this soup is rich, velvety, and irresistibly delicious. Whether you serve it with a crunchy piece of bread or a dollop of sour cream, it’s sure to be a crowd-pleaser.

Ingredients:

• 4 red bell peppers, halved and seeded
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell pepper halves on a baking sheet, cut side down. Roast for about 25 minutes, or until the skin is blackened and blistered.
2. Remove from the oven and let the peppers cool. Once cooled, peel off the skins and set the peppers aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Add the roasted bell peppers to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
6. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
7. Stir in the heavy cream, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh basil.

This creamy roasted bell pepper soup brings together the sweet, smoky flavors of roasted peppers with a luxurious creaminess that makes each spoonful comforting and satisfying. Its vibrant color and rich taste are sure to impress guests or simply provide a cozy meal for yourself on a chilly evening. The addition of fresh basil adds a perfect touch of freshness, balancing the richness of the cream. Paired with crusty bread, this soup is the perfect bowl of warmth for any occasion.

Spicy Bell Pepper and Tomato Soup

This bold and zesty bell pepper and tomato soup combines the sweetness of bell peppers with the tanginess of tomatoes and a kick of heat. It’s a flavorful and hearty dish that’s perfect for those who enjoy a little spice. The combination of roasted peppers and ripe tomatoes provides a depth of flavor, while the jalapeño pepper gives it an extra burst of heat. A drizzle of olive oil and a sprinkle of fresh cilantro complete the dish, offering a satisfying meal.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 2 tomatoes, chopped
• 1 jalapeño, seeded and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Begin by roasting the bell peppers: place them under a broiler or on a grill until the skins are charred. Once charred, let them cool, then peel off the skins and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until soft.
3. Add the minced garlic and chopped jalapeño to the pot, cooking for an additional minute until fragrant.
4. Stir in the chopped tomatoes and cook for 5 minutes, allowing the tomatoes to soften.
5. Add the roasted bell peppers, smoked paprika, and broth to the pot. Bring to a boil and then reduce the heat to simmer for 10 minutes.
6. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
7. Season the soup with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This spicy bell pepper and tomato soup is perfect for those who enjoy a little heat in their dishes. The smoky roasted bell peppers pair beautifully with the tangy tomatoes, while the jalapeño adds a fiery kick. The rich texture and vibrant color make it a visually appealing dish as well. With a simple drizzle of olive oil and a sprinkle of fresh cilantro, this soup offers an exciting, bold flavor profile that is sure to satisfy your taste buds.

Vegan Bell Pepper and Coconut Milk Soup

This vegan bell pepper and coconut milk soup is a perfect balance of sweet, savory, and creamy flavors. The richness of the coconut milk complements the sweetness of the bell peppers, creating a soothing and dairy-free option for anyone following a plant-based diet. With garlic, onion, and a touch of lime, this soup has a bright, tropical flavor that feels fresh and light, yet hearty and satisfying.

Ingredients:

• 4 yellow bell peppers, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and chopped bell peppers to the pot, cooking for another 5 minutes until the peppers soften.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes until the peppers are tender.
4. Add the coconut milk and stir to combine. Let the soup simmer for an additional 5 minutes to meld the flavors.
5. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This vegan bell pepper and coconut milk soup is a perfect example of how simple ingredients can create a complex and comforting dish. The sweetness of the bell peppers, combined with the richness of the coconut milk, creates a satisfying, creamy soup without any dairy. The lime juice adds a refreshing citrus note, enhancing the soup’s flavor. Whether you’re vegan or not, this light yet hearty soup makes for an ideal lunch or dinner, and the fresh cilantro garnish provides the perfect finishing touch.

Bell Pepper and Sweet Potato Soup

This bell pepper and sweet potato soup is a delightful combination of sweet and savory flavors. The roasted bell peppers offer a smoky, sweet undertone, while the sweet potatoes add richness and a hint of earthiness. The result is a creamy, comforting soup that’s perfect for chilly days. Rich in vitamins and nutrients, this soup is not only delicious but also packed with health benefits. Topped with a sprinkle of roasted seeds or croutons, it makes for a hearty and satisfying meal.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 2 medium sweet potatoes, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Roasted pumpkin seeds (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet, cut side down. Roast for about 25 minutes until the skin is charred. Allow to cool, then peel off the skins and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and ground cumin to the pot, cooking for another minute until fragrant.
4. Add the chopped sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce to a simmer for 15-20 minutes, or until the sweet potatoes are soft.
5. Add the roasted bell peppers to the pot. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with roasted pumpkin seeds for an extra crunch.

The combination of sweet potatoes and bell peppers creates a beautifully balanced soup that’s both creamy and hearty. Roasting the bell peppers adds depth to the flavor, while the sweet potatoes provide a natural sweetness and richness that makes the soup feel indulgent. Whether enjoyed as a light lunch or a comforting dinner, this bell pepper and sweet potato soup is both nutritious and delicious. The roasted seeds provide an added crunch and are the perfect complement to the smooth texture of the soup.

Bell Pepper and Lentil Soup

This bell pepper and lentil soup is a hearty and nutritious meal that’s perfect for vegetarians and meat-eaters alike. The bell peppers add a slight sweetness, while the lentils provide protein and fiber, making the soup filling and satisfying. With a touch of garlic, cumin, and tomatoes, the flavors meld together beautifully for a rich and comforting bowl of goodness. Whether served as a main dish or a starter, this soup is a great way to enjoy a healthy, plant-based meal.

Ingredients:

• 2 red bell peppers, chopped
• 1 cup dried lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, chopped bell peppers, cumin, and smoked paprika. Cook for another 5 minutes, allowing the spices to become fragrant.
3. Stir in the lentils and diced tomatoes (with their juice), followed by the vegetable broth. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the lentils are tender.
4. Season the soup with salt and pepper to taste.
5. Use an immersion blender to blend a portion of the soup to create a slightly chunky texture, or blend entirely for a smooth consistency, depending on your preference.
6. Serve hot, garnished with fresh parsley.

This bell pepper and lentil soup is a flavorful, filling dish that’s perfect for anyone looking for a healthy, plant-based option. The bell peppers add a touch of sweetness, while the lentils provide protein and fiber, making it a well-rounded meal. The use of cumin and smoked paprika gives the soup a warm, aromatic depth, making it comforting without being too heavy. Whether you’re looking for a hearty lunch or a light dinner, this soup is an easy and satisfying option.

Bell Pepper and Corn Soup

Bell pepper and corn soup is a fresh, vibrant, and sweet soup that brings the best of summer vegetables together. The natural sweetness of the corn is balanced by the savory flavor of bell peppers, creating a light and refreshing soup. A touch of lime and cilantro elevates the flavors, giving it a bright, zesty finish. This is the perfect dish for a light meal or a starter, and its bright colors make it as appealing visually as it is in taste.

Ingredients:

• 3 yellow bell peppers, chopped
• 2 cups fresh or frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened.
2. Add the minced garlic and chopped bell peppers. Cook for another 5 minutes, allowing the peppers to soften.
3. Stir in the corn kernels and ground coriander, and cook for another 3 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
6. Stir in the lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Bell pepper and corn soup is a vibrant, refreshing dish that showcases the natural sweetness of both ingredients. The corn adds a delightful texture, while the bell peppers bring a savory, rich flavor to the mix. With the addition of lime juice and fresh cilantro, the soup is elevated with a fresh, zesty finish. This light and flavorful soup is perfect for any season and can be served as a starter or a main dish. It’s a quick, easy, and satisfying way to enjoy a healthy bowl of goodness.

Bell Pepper and Bean Soup

This bell pepper and bean soup is a hearty and wholesome dish that combines the sweetness of bell peppers with the richness of beans for a satisfying meal. The addition of garlic, onions, and a variety of spices enhances the flavor, while the beans provide protein and fiber, making this soup both nutritious and filling. It’s perfect for a cozy dinner or as a meal prep option for the week ahead. Topped with fresh herbs, it’s a comforting and balanced dish that’s sure to please everyone at the table.

Ingredients:

• 2 red bell peppers, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic, chopped bell peppers, cumin, smoked paprika, and chili powder to the pot. Cook for another 5 minutes, allowing the spices to bloom and the peppers to soften.
3. Stir in the beans and vegetable broth. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Use an immersion blender to partially blend the soup, leaving some chunks of beans and peppers for texture, or blend fully for a smoother consistency.
6. Serve hot, garnished with fresh cilantro or parsley.

This bell pepper and bean soup is a filling and satisfying dish that’s both hearty and healthy. The combination of beans provides ample protein and fiber, making it a well-rounded meal. The spices and bell peppers give it a rich, smoky depth, while the fresh herbs add a burst of flavor and freshness. This is a great soup to enjoy on a cool evening or to make in advance for an easy and nourishing meal throughout the week.

Roasted Bell Pepper and Carrot Soup

Roasting bell peppers and carrots in this soup gives them a deep, caramelized flavor that blends beautifully with the creamy texture of the soup. The natural sweetness of the carrots complements the smoky undertones of the bell peppers, creating a comforting bowl of soup that is both healthy and satisfying. Perfect for a light lunch or dinner, this soup is rich in vitamins and antioxidants, making it as nourishing as it is flavorful. The addition of a hint of ginger adds a lovely warmth and complexity to the dish.

Ingredients:

• 3 bell peppers (red or yellow), halved and seeded
• 3 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell pepper halves and chopped carrots on a baking sheet, drizzling with olive oil. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
3. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the roasted bell peppers and carrots to the pot, then pour in the vegetable broth. Bring to a boil and reduce to a simmer for 10 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches if necessary.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or dill.

The combination of roasted bell peppers and carrots creates a beautifully sweet and smoky soup that’s rich in flavor yet light on the palate. The ginger adds a nice depth of warmth, balancing the natural sweetness of the vegetables. This soup is a nourishing option for a quick and healthy meal, perfect for cozying up on cooler days. The fresh herbs as a garnish provide a lovely contrast to the smooth, creamy texture, making each bite a delightful experience.

Bell Pepper and Potato Soup

Bell pepper and potato soup is a creamy and comforting dish that combines the smooth texture of potatoes with the sweetness of bell peppers. The potatoes add heartiness to the soup, making it filling and satisfying, while the bell peppers offer a vibrant, slightly smoky flavor. This soup is easy to prepare and ideal for a quick meal, especially when you’re craving something both light and comforting. It’s perfect for serving with warm bread for a complete meal.

Ingredients:

• 3 red bell peppers, chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic, chopped bell peppers, thyme, and smoked paprika. Cook for another 5 minutes, allowing the flavors to meld together.
3. Stir in the diced potatoes and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are soft.
4. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This bell pepper and potato soup is a comforting, creamy dish that balances the richness of the potatoes with the sweetness of the bell peppers. The smoky paprika and thyme add depth and warmth to the flavor profile, making this soup both satisfying and flavorful. It’s the perfect dish to enjoy on a chilly day, offering a cozy, filling meal that pairs wonderfully with crusty bread for dipping. Whether served as a main dish or a starter, this soup is sure to please.

Bell Pepper and Tomato Soup

This bell pepper and tomato soup is a rich, velvety blend of roasted bell peppers and ripe tomatoes. The smoky sweetness of the bell peppers pairs perfectly with the tangy and slightly acidic tomatoes, creating a soup that is full of depth and complexity. The addition of garlic, onion, and a few spices enhances the overall flavor, while a touch of cream adds a luxurious finish. This soup is ideal for a light lunch, dinner, or as a starter for a cozy meal. It’s a delicious way to enjoy the fresh flavors of summer all year round.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 4 large ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/4 cup heavy cream (optional for creaminess)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the bell peppers by placing them on a baking sheet, skin side up, and roasting for about 25 minutes until the skins are charred. Once roasted, let them cool, then peel off the skins and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the chopped tomatoes, roasted bell peppers, vegetable broth, basil, and oregano. Bring the soup to a boil, then reduce to a simmer and cook for 20 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend just part of the soup.
6. Add heavy cream for a rich, creamy texture (optional). Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

This bell pepper and tomato soup is a flavorful, comforting dish that balances the sweetness of the bell peppers with the tangy acidity of the tomatoes. The roasted peppers give the soup a smoky depth, while the cream adds richness and smoothness. It’s a fantastic choice for any season, whether you’re craving something light or looking for a more indulgent treat. Topped with fresh basil, this soup is both visually appealing and packed with flavor, making it an instant favorite in any kitchen.

Spicy Bell Pepper Soup with Coconut Milk

For those who love a bit of heat, this spicy bell pepper soup with coconut milk is a fantastic option. The sweetness of the bell peppers and the rich, creamy coconut milk form a flavorful base, while a blend of chili and curry powder adds just the right amount of kick. This soup is not only delicious but also very versatile – you can adjust the spice level to your liking. It’s perfect for those cold nights when you crave something spicy and comforting, with a hint of tropical flair.

Ingredients:

• 3 bell peppers (red or yellow), chopped
• 1 can (14 oz) coconut milk
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1-2 fresh chili peppers (or 1 teaspoon chili flakes), chopped
• 1 tablespoon curry powder
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, grated ginger, chopped chili peppers (or chili flakes), and curry powder. Stir and cook for another minute to allow the spices to bloom.
3. Add the chopped bell peppers, coconut milk, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes until the peppers are tender.
4. Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend just a portion of the soup.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spicy bell pepper soup with coconut milk is a vibrant, exotic twist on traditional bell pepper soup. The coconut milk creates a rich and creamy texture, while the curry and chili give it a satisfying warmth. It’s the perfect balance of sweet, savory, and spicy. Whether you’re a fan of heat or prefer a milder spice level, this soup is fully customizable and sure to satisfy any craving. A sprinkle of fresh cilantro adds a fresh, aromatic note, making each spoonful a delight.

Bell Pepper and Zucchini Soup

This bell pepper and zucchini soup is a light yet satisfying dish, perfect for a healthy and fresh meal. The bell peppers add a touch of sweetness, while the zucchini brings a subtle earthiness. This soup is naturally gluten-free, vegan, and packed with nutrients, making it a great option for anyone looking for a wholesome meal. It’s quick and easy to prepare, and the flavors blend beautifully together for a refreshing, clean-tasting soup. Ideal for a summer lunch or a starter to a light dinner, this soup is simple but full of flavor.

Ingredients:

• 2 bell peppers (red or yellow), chopped
• 2 medium zucchinis, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic, chopped bell peppers, and zucchini. Cook for another 5 minutes, allowing the vegetables to soften slightly.
3. Stir in the vegetable broth and dried thyme. Bring the soup to a boil, then reduce to a simmer and cook for 15-20 minutes, until the vegetables are tender.
4. Use an immersion blender to blend the soup until smooth or blend in batches if you prefer a chunkier texture.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil.

This bell pepper and zucchini soup is light, fresh, and wonderfully healthy. The natural sweetness of the bell peppers complements the mild flavor of zucchini, creating a perfect balance. The simple seasoning and vegetable broth allow the fresh flavors of the vegetables to shine, making it an ideal choice for a quick, nutritious meal. This soup can easily be enjoyed on its own or served with a side of whole-grain bread for a more filling option. It’s a great way to enjoy the goodness of summer vegetables in a comforting bowl.

Roasted Bell Pepper and Carrot Soup

This roasted bell pepper and carrot soup combines the natural sweetness of carrots with the smoky depth of roasted bell peppers, creating a flavor-packed bowl that’s perfect for any season. Roasting the bell peppers before blending them with the carrots intensifies their natural sweetness, adding a deliciously complex flavor. A touch of cumin adds warmth and depth to the soup, while a swirl of cream provides a smooth, velvety texture. This hearty soup is not only comforting but also full of nutrients, making it an excellent choice for a wholesome lunch or dinner.

Ingredients:

• 3 red bell peppers, roasted and peeled
• 4 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 4 cups vegetable broth
• 1/4 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for about 25-30 minutes, until the skin is charred. Let them cool, peel off the skin, and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, chopped carrots, and cumin. Cook for another 3-4 minutes until fragrant.
4. Stir in the roasted bell peppers and vegetable broth. Bring the soup to a boil, then reduce to a simmer. Cook for 20-25 minutes until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth. Alternatively, blend in batches in a blender.
6. Stir in the heavy cream for extra richness, if desired. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This roasted bell pepper and carrot soup is a delightful fusion of flavors, with the sweetness of the carrots and the smokiness of the roasted peppers coming together in perfect harmony. The cumin adds a lovely warmth, making it a comforting, savory dish. The creamy finish elevates the texture, turning it into a velvety smooth soup. It’s a versatile recipe that can easily be adapted to suit different dietary preferences, and the rich, earthy flavors make it a perfect meal for any time of the year.

Bell Pepper and Potato Soup

Bell pepper and potato soup is a creamy, satisfying dish that combines the hearty texture of potatoes with the bright, sweet flavor of bell peppers. This easy-to-make soup is a comforting choice for those chilly days when you need something warm and filling. The potatoes lend a natural creaminess, and the bell peppers provide a burst of color and sweetness. A touch of thyme and bay leaves enhances the flavor profile, and a dollop of sour cream or Greek yogurt makes it even more indulgent. This soup is both simple and delicious, perfect for a weeknight dinner or weekend lunch.

Ingredients:

• 2 red bell peppers, chopped
• 4 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup sour cream or Greek yogurt (optional)
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped bell peppers and diced potatoes, cooking for an additional 5 minutes.
4. Add the vegetable broth, thyme, and bay leaf. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes until the potatoes are tender.
5. Remove the bay leaf and blend the soup using an immersion blender or in batches in a regular blender until smooth.
6. Stir in the sour cream or Greek yogurt for extra creaminess. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives.

Bell pepper and potato soup is a warm, comforting dish with the perfect balance of sweetness from the bell peppers and a hearty, creamy texture from the potatoes. The combination of thyme and bay leaf adds a savory complexity that makes this soup even more satisfying. Whether you enjoy it on a cold day or serve it as a starter, this soup is simple yet full of flavor. A swirl of sour cream or Greek yogurt adds a rich, tangy finish that makes it feel indulgent while still being healthy.

Bell Pepper and Bean Soup

Bell pepper and bean soup is a protein-packed, nutrient-dense dish that’s hearty, filling, and full of flavor. The earthy beans complement the sweet, smoky bell peppers, creating a comforting soup that’s both satisfying and healthy. The addition of tomatoes and a variety of herbs like thyme, rosemary, and bay leaves infuses the soup with deep, rich flavors. This vegan-friendly soup is perfect for a wholesome lunch or dinner, and it can easily be made ahead for an easy weeknight meal. It’s a perfect blend of simplicity and depth, making it an excellent go-to recipe.

Ingredients:

• 3 bell peppers (red, yellow, or orange), chopped
• 2 cans (15 oz each) white beans or kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chopped bell peppers and cook for another 3-4 minutes, allowing them to soften.
4. Add the diced tomatoes, white beans, vegetable broth, thyme, rosemary, and bay leaves. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes to allow the flavors to blend.
5. Remove the bay leaves and use an immersion blender to partially blend the soup for a thicker consistency (or blend part of the soup in a blender for a smoother texture).
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This bell pepper and bean soup is a nourishing, protein-rich dish that combines the sweetness of bell peppers with the heartiness of beans. The combination of savory herbs and the richness of the vegetable broth gives this soup an unforgettable depth of flavor. Whether enjoyed as a filling lunch or a light dinner, it’s a versatile, wholesome meal that can easily be customized with different beans or added vegetables. Plus, the leftovers make for a perfect meal prep option for busy days.

Note: More recipes are coming soon!