This Simple Bell Pepper Soup inspired by a recipe by Judi on allrecipes, was honestly made so that we would have something extra yummy to go with some tomato, basil, and mozzarella paninis I was making. I’m not a huge fan of tomato soup, so the idea of replacing them with bell peppers was an enticing concept. Plus, bell peppers offer many health benefits of their own!

Delicious served as the main dish or as a side to a hearty sandwich, this soup is smooth and full of flavor. If you’re hesitant about how strong the bell pepper taste is, don’t be! There is a great balance of pepper and onion/garlic flavor, and the cream and broth combine to give it a delicious texture.

Simple Bell Pepper Soup

2 Tbsps Butter

4 Bell Peppers, chopped (You can use only red ones if you wish; we get a medley of colors so I used red, orange and yellow)

1 Onion, chopped

4 Garlic Cloves, minced

24 fl. oz. Chicken broth

½ cup Heavy Cream

Dash of Black Pepper

Instructions

Gather and prep all of the ingredients.

Melt butter in a large saucepan over medium heat. Sauté the red bell pepper, onion, and garlic in butter until tender, 5 to 10 minutes.

Stir in chicken broth, reduce heat to low, and simmer for 30 minutes. Transfer to a blender and purée until smooth, or use an immersion blender to carefully blend it by hand.

If you’d like, you can strain the soup through a strainer into the saucepan. Stir in the heavy cream and black pepper. Cook over medium-low heat until warmed through, about 5 to 10 minutes.

Enjoy!

Related:

Chicken with Red Pepper Sauce Recipe
Roasted Red Pepper Soup Recipe
Roasted Red Pepper and Chicken Chili Recipe