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    You are in: Home / Recipes / Red Bell Pepper Soup Recipe
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    Red Bell Pepper Soup

    Red Bell Pepper Soup. Photo by Redsie

    1/3 Photos of Red Bell Pepper Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    0 mins

    40 mins

    Doreen Randal's Note:

    This one doesn't use roasted capsicums, but it is delicious. I make it every year and freeze it. I have made it with red, yellow and orange capsicums, they all have a slightly different taste. All good.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a (3 Qt.) saucepan over medium heat. Add the bell peppers and onion.
    2. 2
      Cook, stirring occasionally, until the onion is soft but not browned.
    3. 3
      Mix in the cumin and cayenne. Add the chicken broth.
    4. 4
      Bring to a boil.
    5. 5
      Cover.
    6. 6
      Reduce heat. Simmer for 20 minutes.
    7. 7
      Scoop out the vegetables.
    8. 8
      Transfer the vegetables to a blender or food processor.
    9. 9
      Add a little broth.
    10. 10
      Process until smooth.
    11. 11
      Return the puree to the broth in the pan.
    12. 12
      Mix in the lemon juice. Adjust seasoning.
    13. 13
      Reheat to serving temperature. Serve hot. Cheers Doreen Doreen Randal, Wanganui.
    14. 14
      New Zealand.

    Ratings & Reviews:

    • on April 04, 2012

      35

      I used a combination of yellow/red/orange bell peppers. Mine turned out thinner than I like and maybe too lemony. This isn't a keeper for me, but I enjoyed trying something different, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2011

      Phenomenal recipe! I had a combo of chopped red, orange and yellow peppers in my freezer so I thought I'd try this out. I threw in a few stalks of celery too. I just couldn't believe how much flavour it had!

      I put it all together and blended it up with my immersion blender. I ate the first bowl and then decided to strain out the little bits of pepper skin and I really preferred it that way. And I don't think I added quite as much lemon juice as was called for - just enough until I thought it tasted right.

      I went out and bought peppers again tonight since they were on sale... I'm making a triple batch tomorrow night now that I have all the peppers chopped up! Thanks for a really flavourful and relatively easy recipe! One of my new favourites!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2008

      45

      This was WONDERFUL. I only had 2 red peppers so I subbed 2 large carrots as well, used half the butter and sprayed the veggies down with olive oil spray instead to make it lighter. It was very nice and light, a lot lighter than I was expecting, but that was a nice surprise. I added some brown rice and black beans to it to make a simple soup meal for my preteen son. He ate the whole bowl and asked for seconds!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Red Bell Pepper Soup

    Serving Size: 1 (458 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 140.6
     
    Calories from Fat 72
    51%
    Total Fat 8.0 g
    12%
    Saturated Fat 4.2 g
    21%
    Cholesterol 15.2 mg
    5%
    Sodium 1113.4 mg
    46%
    Total Carbohydrate 8.4 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.3 g
    21%
    Protein 8.1 g
    16%

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