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bell pepper soup with carrots - topped with microgreens and avocado

Golden Bell Pepper Soup

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This golden bell pepper soup is nutritious and comforting. It’s a perfect recipe for a weeknight – it takes 50 minutes but there are 25 minutes of hands-off time. There are a lot of possible topping options that would pair well – microgreens, avocados, radishes, arugula, or goat’s cheese. 

bell pepper soup with carrots - topped with microgreens and avocado

Ingredients for Bell Pepper Soup Recipe

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • pinch of sea salt and pepper
  • 6 orange bell peppers, diced
  • 2 cups diced butternut squash
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 1/2 teaspoon dried sage

How to Make This Blended Soup Recipe

  • Heat the olive oil in a large pot over medium-high heat.
  • Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent.
  • Add the bell peppers and simmer for another 6 minutes.
  • Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes.
  • Add soup to a blender, in stages if necessary, and blend till fully puréed. Or blend with an immersion blender.
  • Serve immediately or keep in the fridge for up to 3 days.

If you like veggie soup recipes, check out our Mexican Veggie Soup and our Ribollita Soup.

I hope you enjoy this recipe – it’s such a great way to get in a bunch of veggies. It’s like health in a bowl! 


Yield: 6 servings

Golden Bell Pepper Soup

Golden Bell Pepper Soup

This golden bell pepper soup recipe is nutritious and comforting.

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 1 celery stalk, diced
  • pinch of sea salt and pepper
  • 6 orange bell peppers, diced
  • 2 cups diced butternut squash
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • 1/2 teaspoon dried sage

Instructions

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add the onion, carrots, celery and salt and pepper to the pot and sauté for 3 to 4 minutes, or until the onions are translucent.
  3. Add the bell peppers and simmer for another 6 minutes.
  4. Add the butternut squash, broth, thyme, and sage and bring to a boil over high heat. Then reduce to a simmer and cook for 20 minutes.
  5. Add soup to a blender, in stages if necessary, and blend till fully puréed. Or blend with an immersion blender.
  6. Serve immediately or keep in the fridge for up to 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 164Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 476mgCarbohydrates: 31gFiber: 6gSugar: 16gProtein: 3g
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