Rainbow Roasted Pepper Soup

Rainbow Roasted Pepper Soup

Leslie 0

"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."

Ingredients {{adjustedServings}} servings 157 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • 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

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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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Reviews 30

  1. 41 Ratings


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! Cristen G.

Leslie J Lauhon

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!