Red Pepper Soup

Published Date
June 30th 2022
Average: 5 (1 vote)
Front View of Red Pepper Soup
Closed Up Shot of Red Pepper Soup
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Need a break from canned tomato soup? Make this homemade Red Pepper Soup instead. Just like tomato soup, it's vibrant, creamy, and packed with nutrients like vitamin C and beta-carotene. And it's bursting with a ton of flavors; the bell peppers add sweetness, while the fresh lime juice and sun-dried tomatoes add tartness. We also added sautéed onions and roasted garlic for a nice savory touch. 

Wondering how to make this soup? It's really easy. We started by charring the red bell peppers in the oven Then we placed the red bell peppers, sautéed onions, sun-dried tomatoes, roasted garlic, and vegetable broth in a large sauté pot, and let it simmer. Once ready, we blended the soup with an immersion blender. Finally, we finished it off with some lime juice. 

Is red pepper soup healthy?

Yes, it's quite healthy. It's rich in vitamin C and beta-carotene and is a good source of fiber, which promotes gut health.

What goes well with red pepper?

Red peppers go well with pesto, mozzarella cheese, and toasted nuts.

Does red pepper soup help lose weight?

Yes, it does. That's because it's low in calories, yet contains fiber, which fills you up and helps you lose weight.

Why does my red pepper soup taste bitter?

Your red pepper soup may taste bitter because you charred your peppers too much. Also, not adding enough salt and olive oil to your red peppers can make your red pepper soup taste bitter.
Author: Chigoziri Nwachuku
Prep Time
10 mins
Cook Time
50 mins
Total Time
60 mins
4 persons.



Preheat oven to 400 degrees Fahrenheit.
Place red bell peppers and garlic cloves on a large baking sheet, and drizzle with one tablespoon of olive oil. Add salt and pepper, and bake for about 40 minutes until red bell peppers have a bit of char on them. 
To a large sauté pot over medium-high heat, add one tablespoon of olive oil. Once hot, add onions and sauté until the onions are translucent and have softened, about five minutes.
Add garlic cloves, three-quarters of the roasted red bell peppers (reserve the rest for garnish), sun-dried tomatoes, and vegetable broth. Simmer for 10 minutes before turning off the heat.
Using an immersion blender, blend until smooth.
Add lime juice, stirring well, and then ladle into soup bowls. Top with the remaining red bell peppers, and garnish with fresh basil. Enjoy with a piece of crusty bread. Bon Appétit!

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