"One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought." — Leslie
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green bell pepper
red bell pepper
orange bell pepper
yellow bell pepper
ground black pepper to taste
A true celebration of the bell pepper in all its glorious colors. We've enjoyed it both served hot and cold. The lemon juice serves to keep the pepper flavor bright, and of course roasted garlic is a perfect complement to peppers. Be careful out there with the fennel if you are not fond of anise/licorice (we love it, but it should be a supporting note, not the melody!). Leslie, you suggest that we use home made vegetable stock rather than canned if possible; I concur - it would have been great to have had YOUR vegetable stock recipe to work with (I'll look for it under broths/stocks in All Recipes). I took the liberty of using fresh minced lemon and french thyme from my garden in place of the dry thyme the recipe calls for, used sea salt to puree some fresh garlic to use (in place of the garlic salt, which I find can be a bit acrid), and added the luxury of a few drops of a very good extra virgin olive oil to garnish along with the reserved julienned pepper. Thanks for a visually appealing as well as tasty addition to my soup recipe collection!
Good recipe! Next time I will omit the fennel (It's good with it but I think it would be better without). I used 8 bell peppers (red, yellow and orange). I added chili powder, parmesan cheese, lots of pepper and only used 2 cups of chicken broth. Also I didn't take off the skin and made it like a thick puree. Lovely!
Delish! I didn't completely peel the skin from the peppers (kind of a pain) and it didn't matter at all.
Fantastic soup which received rave reviews from my dinner guests last night. I used 8 peppers, but cut down the broth from 6 cups to 5. The peppers were very easy to skin after leaving them to steam in a sealed plastic bag. I Served the soup with crumbled feta cheese on top. I'll definitely be making it again...very soon!
I'm REALLY impressed with this soup. I added a bit more roasted garlic and some crushed red pepper for an extra kick!
Amazing! I used 6 peppers and 4 cups of the vegetable broth, although I would probably use only 3 next time. I let the broth reduce down a bit in order to thicken it up into a stew. I generously splashed lemon juice over the peppers instead of using a lemon and left out the fennel. It tasted fabulous. My husband LOVED it - and he is usually a skeptic with new things. :) I cut about a 1/4 of the peppers into large 1 inch pieces and it made it really thick and chunky, which we loved. Less of a soup and more of a thick wintery stew. Perfect for cold nights!
I really liked the flavor of this although, admittedly, I did use my own homemade broth (check out 'Basic Vegetable Stock' on this site). I didn't want to buy a whole bottle of fennel seeds just to use 1tsp in this recipe, so I used a star anise instead. What I didn't much like about the recipe was the very watery texture. If I was going to make this again I would double the amount of peppers, and probably cut back on the broth too. Anyway, with a nice thick slice of Viennese bread, this made a light but comforting lunch on a very wet and stormy day. Thanks, Leslie!
Wow. This recipe sure is time consuming but well worth the wait. According to other reviewers, the soup was too liquid-y so I only used 2 cans of vegetable broth, used 8 red peppers, and 22 cloves of garlic. Peeling the skin off the peppers was took a long time. I pretty much pureed then as much as I could (I wanted it that way) and added lemon juice and olive oil. The color is great and it had a very strong flavour. I wish there was more!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Roasted Pepper Soup
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 16
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