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

bell pepper soup with carrots - topped with microgreens and avocado

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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