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Beautiful Bell Pepper Soup

Beautiful Bell Pepper Soup

Make an easy, beautiful bell pepper soup topped with chickpeas and mascarpone.

Beautiful Bell Pepper Soup

Since it has been chilly and rainy in San Francisco lately, I decided that soup recipe ought to be posted right about now. And since bell peppers are available year-round, they become my “weapon of choice.” You can make a big pot on the weekend and keep serving it throughout the week. This soup is yummy, easy and well-kept. You have no reason not to try it.

Beautiful Bell Pepper Soup

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Beautiful Bell Pepper Soup

Course Side
Servings 9 cups


  • 9 bell peppers any red, yellow & orange but not green, cored & sliced
  • 1 onion peeled & chopped
  • 1-2 cloves garlic
  • 1 corn cooked (about ¾ cup kernels)
  • 6 oz. frozen artichoke heart
  • 2 cups miso broth OR chicken broth
  • olive oil salt & pepper, as needed
  • 3 tbsp. mascarpone cheese option
  • grated parmesan as needed, to serve (option)
  • crunchy chickpea or croutons as needed, to serve (option)


  • Preheat the oven to 350F. Coat bell peppers with olive oil, sprinkle with salt & pepper, then roast for 20-30 minutes or until soften.
  • Meanwhile, in a big pot over medium heat, add onion, garlic, and corn; cook until the onion is translucent. Add 2 cups broth and bring to boil; add frozen artichoke and let it simmer until soften. Add bell peppers and let it simmer for another 10-15 minutes.
  • Let cool slightly. Blend in batches in the blender until smooth. Add more broth if needed. Season with salt & pepper if needed. Serve hot.


If you don’t mind the calories, mix in mascarpone & parmesan per your
liking after blending. Serve with crunchy chickpea or croutons.


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