green pepper soup recipe
The Best green pepper soup recipe
I also appreciate how nutritious it is—it’s loaded with vitamins, fiber, and antioxidants from the peppers and tomatoes, plus healthy fats from the cream or coconut milk. It’s a great way to use up extra produce without much effort, and it’s surprisingly easy to customize. You can swap in different proteins like chicken or beans, or even add a sprinkle of cheese if you like. It’s the kind of meal that’s perfect for meal prep too, since it tastes even better the next day. Plus, it’s one of those recipes that feels like a little love on a plate—simple, delicious, and always a crowd-pleaser.
Easy Green Pepper and Tomato Soup
A bright, fresh soup packed with the flavors of summer vegetables. Perfect for a quick weeknight meal with a side of crusty bread.
🥘Ingredients
- 1 large green bell pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 cup vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. -
2
Add diced green bell pepper to the pot and cook for another 5 minutes until slightly softened. Pour in crushed tomatoes and vegetable broth, stirring to combine. -
3
Bring the mixture to a simmer, then reduce heat to low. Let it cook uncovered for 15–20 minutes, stirring occasionally, until the vegetables are tender and the sauce thickens slightly. -
4
Remove from heat and stir in heavy cream. Season with salt and pepper to taste. If the soup is too thick, add a splash of water or broth to reach your desired consistency.
🔧Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Green Pepper and Tomato Soup Works
❓ Frequently Asked Questions About Green Pepper and Tomato Soup
How do I adjust the spice level in this green pepper soup?
Use the mildest green peppers for a sweeter base, then add a pinch of cayenne or jalapeño slices toward the end of cooking. For extra heat, blend in a small amount of roasted red peppers or a dash of hot sauce at the serving stage. Always taste as you go—adjusting later can alter the soup’s texture.
Can I make this soup ahead of time and reheat it?
Yes, but stir in fresh herbs and a splash of milk or cream just before serving to revive the flavors. Store in an airtight container for up to three days. Reheat gently on the stove, stirring occasionally, until bubbling hot. Avoid microwaving directly, as it can make the soup grainy.
What’s the best way to handle bitter green peppers?
If your peppers are overly bitter, use them in smaller quantities (start with half the recipe) and balance with extra garlic, onions, or a pinch of sugar. For a milder flavor, roast the peppers first—charred edges reduce bitterness and deepen sweetness. Avoid overcooking, as it can intensify bitterness further.
How can I make this soup vegetarian or vegan?
Skip the chicken broth and use vegetable broth instead. For protein, stir in cooked lentils, chickpeas, or a dollop of vegan sour cream or Greek yogurt. If using cheese, opt for a low-moisture variety to prevent curdling. For extra creaminess, blend in a small amount of cashew cream or coconut milk at the end.
