For the best flavor, use homemade vegetable broth. If using store-bought, opt for a low-sodium variety. Roasting the peppers until slightly charred will enhance their smoky sweetness. Be careful not to over-blend the peppers; the soup should have a slightly chunky texture and retain the distinct colors of the peppers. If you prefer a smoother soup, you can puree it completely, but be aware that the colors will blend together. Adjust the amount of garlic salt and black pepper to your liking. Serve immediately to enjoy the soup's vibrant colors and fresh flavors.
Rainbow Roasted Pepper Soup
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING2 People
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VIEWS166
Experience a symphony of sweet, smoky flavors with our Rainbow Roasted Pepper Soup. Vibrant bell peppers are roasted to perfection, their natural sweetness intensified and blended into a light, flavorful soup that's as beautiful as it is delicious. A perfect dish for a light lunch or elegant starter.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Fiber8 g
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Protein6 g
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Saturated Fat0 g
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Sodium929 mg
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Sugar14 g
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Fat2 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Halve the bell peppers (remove seeds). (5 minutes)
02
StepPlace halved peppers, cut side up, in a shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour. (60 minutes)
03
StepMeanwhile, pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to a boil, then cover and simmer. (20 minutes)
04
StepWhen peppers are done, remove from oven and let cool slightly. Once cool enough to handle, peel the skin from the peppers. (10 minutes)
05
StepStrain fennel seeds from broth and return broth to a boil. Add thyme and simmer for 15 minutes, reducing the amount of broth slightly. (15 minutes)
06
StepSlice a 1 inch section from each color of pepper and dice into small pieces. Set aside for garnish. (10 minutes)
07
StepIn a blender, combine remaining peppers, garlic and 1/2 cup of the broth. Blend briefly, just enough to shred the peppers while retaining the individual colors; do not puree. (5 minutes)
08
StepPour the blended peppers into the saucepan with the remaining broth and stir well. Add garlic salt and black pepper to taste. Add the diced pepper garnish just before serving. Do not boil or cook further to preserve the vibrant colors. (5 minutes)
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Alysa Schumm
May 16, 2025I used homemade vegetable broth, and it made a huge difference. So worth the effort!
Meagan Auer
Jan 11, 2025Easy to make and so impressive. Will definitely be making this again!
Reuben Mccullough
Jan 9, 2025I added a swirl of cream at the end, and it was the perfect finishing touch.
Savanna Brakus
Dec 11, 2024This soup is absolutely beautiful! The colors are so vibrant, and the flavor is amazing.
Lucie Kassulke
Apr 22, 2024The fennel seed adds such a unique and lovely flavor. I never would have thought to add that to pepper soup.
Ramon Hane
Mar 4, 2024I made this for a dinner party, and everyone raved about it. The roasted peppers are so sweet and delicious.