Bell Pepper Soup
A vibrant, smoky bell pepper soup with tender roasted peppers, aromatic garlic and onion, perfect for a comforting appetizer or light meal, suitable for all pepper lovers.
Ingredients
Instructions
- Place whole peppers on their sides on a large baking sheet. Bake at 500°F for 20 minutes or until skin is blackened and charred.
- Put immediately in a paper bag and seal the top. Refrigerate for 10 minutes or until peppers cool.
- Peel and seed the peppers.
- Saute chopped onion and minced garlic in melted butter in a Dutch oven until the onion is tender.
- Add flour, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add canned diluted chicken broth; cook until thickened.
- Stir in freshly ground pepper.
- Pour half of the soup mixture into an electric blender container; add half of the peeled peppers and process until smooth.
- Return the blended mixture to the Dutch oven; repeat with remaining ingredients.
- Simmer the soup for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider roasting the peppers longer until they are deeply charred. If you have a dairy intolerance, substitute the butter with olive oil or a plant-based margarine. You can also use vegetable broth for a vegetarian version. Adding a splash of cream at the end can enhance the soup's creaminess. For extra texture, blend only a portion of the soup and leave some chunks.
Serving Suggestions
Serve the bell pepper soup with a dollop of sour cream or a sprinkle of fresh herbs like basil or parsley on top. It pairs beautifully with crusty bread or a side salad. For a heartier meal, consider serving it alongside a protein dish like Fry Bake Chicken or a light sandwich such as Elsie'S Chicken Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much, add a bit of broth or water to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Bell Pepper Soup contains roughly 1083 calories, with 25g protein, 140g carbohydrates, and 47g fat. It is an excellent source of iron (52% of the Daily Value), protein (51% of the Daily Value), and dietary fiber (30% of the Daily Value). Note that it is relatively high in sodium, at 1595mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of peppers for this soup?
Absolutely! While the recipe suggests red, yellow, or green peppers, you can experiment with other varieties like poblano or even jalapeño for a spicier kick. Just keep in mind that different peppers will alter the overall flavor profile of the soup.
Can I freeze the bell pepper soup?
Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space at the top for expansion. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
What can I serve with bell pepper soup?
Bell pepper soup goes well with a variety of sides. Consider serving it with a fresh salad, grilled cheese sandwiches, or even a quiche for a more filling meal. For an American twist, pair it with Chicken Spaghetti Bake for a delightful dinner combination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).