This rich, flavorful sweet pepper soup recipe is made with sweet peppers, onion, and garlic and topped with crusty croutons and creamy feta cheese crumbles. It’s an easy, warm, and comforting meal for any time of year!
We love a good bowl of soup! Try out some of our other favorites, like tomato soup with tomato sauce, Chick-fil-A chicken noodle soup, and rotisserie chicken chili.
Easy yellow pepper recipe
This sweet peppers soup recipe is a flavorful, hearty dish, perfect for any occasion.
It’s full of nutritious bell peppers and onions and seasoned with paprika and garlic.
The soup is unblended, has a chunky consistency, and is finished with croutons and cheese crumbles.
Offering a satisfying balance of sweet, savory, and spicy flavors, this yellow pepper soup is a must-try if you love a hearty vegetable dish.
Pepper soup ingredients
Sweet pepper soup comes together with a few simple ingredients. Refer to the recipe card below for exact quantities.
- Yellow bell peppers have a sweet, mellow flavor. To prepare the peppers for the soup, you want to remove the core, seeds, and membranes. Feel Good Foodie shows how to cut bell peppers.
- Onion: Yellow onion is an excellent choice because it tastes sweeter and pairs well with the peppers. Dice the onion up into small pieces.
- Garlic: I prefer fresh garlic cloves, but if you don’t have any, you can use minced garlic or garlic powder.
- Butter is needed to sauté and soften the onion and peppers. You can substitute it for olive oil, canola oil, or avocado oil.
- Vegetable broth is a simple and flavorful base of the soup.
- Seasoning: Salt, pepper, and paprika enhance all the other flavors in the dish. A bit of brown sugar adds sweetness to the soup to highlight the pepper flavor.
- Topping: I like to garnish my soup with crunchy croutons, crumbled feta cheese, and chives. To make the croutons, simply cube up a few slices of baguette or Italian bread and fry them in vegetable oil.
How to make sweet pepper soup
This bell pepper soup takes about 35 minutes from start to finish. It’s a simple and satisfying meal that your family will love.
1. Sauté the onion and garlic
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, and brown sugar.
- Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted.
2. Soften the bell peppers
- Add the peppers and cook on medium-low heat for 5 more minutes.
3. Cook the soup
- Add the vegetable broth and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low.
- Let the pepper soup cook for 20 minutes.
- The soup is done once the peppers are very soft and can be easily squished with the back of a spoon or fork.
- Allow the soup to cool for 10 minutes. Then, season it with salt, pepper, and paprika, according to your taste.
4. Roast the bread
- Heat the vegetable oil in a heavy-bottom saucepan over medium heat.
- Add the bread cubes and toast on all sides until golden brown. Watch closely while roasting, as the bread can quickly burn.
5. Serve the soup
- Ladle the yellow bell pepper soup into bowls and garnish with toasted bread cubes, crumbled feta, and chives. Serve warm. Enjoy!
Cooking tips
- Should I peel the peppers? No, there is no need to peel the peppers. The skin will soften as the peppers cook. Stiff, if you prefer to peel them, cut each pepper in half and use a vegetable peeler to remove the skin.
- Dice the peppers into evenly sized pieces: This will ensure the peppers are all done cooking at the same time.
- The amount of salt will vary: 1 teaspoon is a good starting point, but you may need more or less depending on how salty your broth is.
- Puree the soup: For a smooth, velvety consistency, use an immersion blender to puree the cooked soup until smooth and creamy.
Variations
You can change up this sweet pepper soup in different ways to make it your own.
- Broth: Use mushroom soup for added depth of flavor. If you don’t need a vegetarian pepper soup, you can also use chicken broth or beef broth for a richer taste.
- Add some heat: If you want to make this dish spicy, stir in some red pepper flakes or a splash of hot sauce.
- Herbs: Fresh basil, oregano, thyme, and rosemary are good fits for this soup. You can add up to 1/2 to 1/2 tablespoon of each.
- Crushed tomatoes: For tomato pepper soup, add 1 can of crushed tomatoes to the recipe.
- Rice: Add 2 cups of cooked rice to the soup to make a hearty, satisfying dish.
- Meat: You can add browned ground chicken or turkey to the soup.
- Other add-ins: Try adding roasted zucchini, corn kernels, or white beans for a different texture and flavor.
Serving suggestions
Bell pepper soup pairs beautifully with crusty bread, a grilled cheese sandwich, homemade garlic bread, or cozy pasta. Here are a rea few more tasty sides that go well with this soup:
- Italian Cheese Bread
- Spinach Pinwheels
- Hamburger Bun Garlic Bread
- Mac and Cheese
- One Pot Salmon Pasta
Storage instructions
How to store sweet pepper soup
Make sure the soup has cooled to room temperature before pouring it into an airtight container.
Store it in the refrigerator for 4 to 5 days.
Freeze bell pepper soup
Sweet pepper soup freezes very well. Once it’s fully cooled, transfer it into freezer bags or containers. Leave an inch of space at the top for expansion.
You can freeze the soup for 2 to 3 months. Label the bag/container with the date and name of the soup for reference.
Thaw the soup in the fridge overnight before eating.
Reheat yellow pepper soup
Pour the soup into a saucepan and warm over medium heat, stirring occasionally, until hot and steaming.
If the consistency seems too thick after freezing and thawing, add a bit of water or vegetable broth to thin it out while reheating.
More soup recipes
- Pumpkin Soup without Cream
- Tomato Soup with Canned Tomatoes
- Broccoli Zucchini Soup
- 4 Ingredient Potato Soup
- Chunky Chicken Noodle Soup
- Curried Zucchini Soup
- Ravioli Vegetable Soup
- Tomato Soup with Pasta Sauce
- Evaporated Milk Potato Soup
Sweet Pepper Soup Recipe
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
This rich, flavorful sweet pepper soup recipe is made with sweet peppers, onion, and garlic and topped with crusty croutons and creamy feta cheese crumbles. It’s an easy, warm, and comforting meal for any time of year!
Ingredients
For the soup
- 6 yellow and orange bell peppers,core, seeds, and membranes removed, cubed
- 4 cups / 950 ml / 32 fl oz vegetable broth
- 1 yellow onion, diced
- 1 garlic clove, finely minced
- 2 tbsp butter
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
For the topping
- 7 oz / 200 g feta cheese, crumbled
- 4 thick slices white bread, cut into cubes (Sandwich bread is fine as well.)
- 2 tbsp vegetable oil
- chives
Instructions
- Sauté the onion and garlic. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, garlic, and brown sugar. Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted.
- Soften the bell peppers. Add the peppers and cook on medium-low heat for 5 more minutes.
- Cook the soup. Add the vegetable broth and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low. Let the pepper soup cook for 20 minutes. The soup is done once the peppers are very soft and can be easily squished with the back of a spoon or fork. Allow the soup to cool for 10 minutes. Then, season it with salt, pepper, and paprika, according to your taste.
- Roast the bread. Heat the vegetable oil in a heavy-bottom saucepan over medium heat. Add the bread cubes and toast on all sides until golden brown. Watch closely while roasting, as the bread can quickly burn.
- Serve the soup. Ladle the yellow bell pepper soup into bowls and garnish with toasted bread cubes, crumbled feta, and chives. Serve warm. Enjoy!
Notes
Tips
- Should I peel the peppers? No, there is no need to peel the peppers. The skin will soften as the peppers cook. Stiff, if you prefer to peel them, cut each pepper in half and use a vegetable peeler to remove the skin.
- Dice the peppers into evenly sized pieces: This will ensure the peppers are all done cooking at the same time.
- The amount of salt will vary: 1 teaspoon is a good starting point, but you may need more or less depending on how salty your broth is.
- Puree the soup: For a smooth, velvety consistency, use an immersion blender to puree the cooked soup until smooth and creamy.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 466Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 60mgSodium: 1908mgCarbohydrates: 52gFiber: 6gSugar: 26gProtein: 13g
