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Rainbow Roasted Pepper Soup

Rainbow Roasted Pepper Soup

"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."
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servings 157 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.
  2. Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.
  3. Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.
  4. When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
  5. Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
  6. Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
  7. In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

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Read all reviews 33
  1. 44 Ratings

Most helpful positive review

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 garl...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 garl...

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...

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...

I'm REALLY impressed with this soup. I added a bit more roasted garlic and some crushed red pepper for an extra kick!

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...

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 cl...

This was tasty, although I did make some modifications. I doubled the recipe and also increased the garlic to 22 cloves. I used 5 cups of vegetable broth to 8 peppers. I only used 1 1/2 tsp. ...

Yummy soup! I don't like green bell peppers so I added extra red. The fennel is a great touch! I also substituted fresh thyme for dry and added the zest of the lemon to the vegetable stock. This...

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