Best 2 Spicy Red Bell Pepper Soup Recipes

Indulge in a culinary journey with our Spicy Red Bell Pepper Soup, a symphony of flavors that will tantalize your taste buds. This vibrant soup is a delightful blend of roasted red bell peppers, fresh tomatoes, and aromatic spices, simmered to perfection in a rich, velvety broth. It's a symphony of sweet, tangy, and slightly spicy notes that will warm your soul on a chilly day.

Our recipe collection offers three variations of this tantalizing soup: a classic version, a vegan option brimming with plant-based goodness, and a creamy rendition that adds a touch of decadence. Each variation is carefully crafted to cater to different dietary preferences and tastes, ensuring that everyone can savor this culinary masterpiece.

The classic Spicy Red Bell Pepper Soup is a timeless delight, showcasing the natural flavors of roasted red peppers, tomatoes, and herbs. The vegan version reimagines this classic with a plant-based twist, using creamy coconut milk and vegetable broth as its base. And the creamy variation elevates the soup to new heights with the addition of heavy cream, creating a luscious, velvety texture that will leave you craving more.

No matter which variation you choose, you'll be treated to a symphony of flavors and textures that will leave you feeling satisfied and invigorated. So gather your ingredients, fire up the stove, and let's embark on a culinary adventure with our Spicy Red Bell Pepper Soup.

Let's cook with our recipes!

SPICY RED BELL PEPPER SOUP

Spicy Red Bell Pepper Soup image

I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.

Provided by QUIRKYIQ

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h45m

Yield 10

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
6 red bell peppers, seeded and chopped
2 carrots, chopped
2 yellow onions, chopped
2 celery ribs, chopped
4 cloves garlic, chopped
2 quarts chicken broth
½ cup long grain rice
2 tablespoons chopped fresh thyme
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 19.1 g, Cholesterol 4 mg, Fat 2.2 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 1027.9 mg, Sugar 6.5 g

SPICY BUTTERNUT SQUASH SOUP WITH BLACK BEANS, RED BELL PEPPER, A

Spicy Butternut Squash Soup With Black Beans, Red Bell Pepper, A image

Recipe from Kalyn Denny's blog, Kalyn's Kitchen, adapted by her from a recipe in Bon Appetit. Her blog centers on healthful, low-sugar recipes suitable for the South Beach Diet, but her recipes are great for anyone. My husband, not a huge fan of winter squashes, really enjoys this filling soup. We add a squeeze of lime juice at the table. I use packaged butternut squash chunks from Sam's and roast them about half an hour until soft and slightly caramelized. I also use strong homemade chicken or turkey stock instead of vegetable broth and 2 cups of cooked black beans instead of the canned ones.

Provided by zeldaz51

Categories Vegetable

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large butternut squash (about 1.5 lbs.)
salt & freshly ground black pepper
2 teaspoons olive oil
2 cups finely chopped onions
2 cups finely chopped celery
6 garlic cloves, finely minced (about 1 T minced garlic)
6 cups vegetable stock (or slightly more, if you'd like a thinner soup) or 6 cups canned vegetable broth (or slightly more, if you'd like a thinner soup)
2 teaspoons ground cumin (or more)
1 (15 ounce) can black beans
1 medium red bell pepper, chopped small
1/2 cup chopped cilantro (plus more to garnish soup if desired)
1 -2 tablespoon Tabasco jalapeno sauce (or other jalapeno hot sauce of your choice)
low-fat sour cream or plain Greek yogurt (to garnish)
lime wedge (optional)
tortilla chips (optional)

Steps:

Preheat oven or toasted oven to 400F/200°C Cut butternut squash in half and use a sharp spoon to scoop out seeds. Place squash on a baking sheet and season with salt and fresh ground black pepper. Roast squash until it is soft enough to pierce easily with a fork, and starting to slightly brown, about 50-60 minutes. Let squash cool enough to handle.
While squash is roasting, chop onion and celery and mince the garlic. Heat olive oil in large non-stick soup pot and saute onions and celery until they're soft, about 7 minutes. Add minced garlic and cook 2-3 minutes more. Add 2 cups of vegetable broth and simmer the mixture about 10 minutes.
As soon as the squash has cooled enough to handle, scrape the flesh away with the skin and mix it with the other 4 cups of broth and the ground cumin. Add this mixture to the soup pot and simmer about 20 minutes; then use an immersion blender to puree the soup.
While the soup simmers, rinse the black beans well with cold water and let them drain in a colander. Chop the cilantro and red bell pepper. After you're pureed the soup add the beans, red bell pepper, and cilantro and simmer about 15-20 minutes more, adding a little more stock if you'd like a thinner soup. Stir in the Green Tabasco Sauce to taste and serve hot, garnished with low-fat sour cream or plain Greek yogurt, lime wedges, and tortilla chips if desired.

Tips:

Choose the right peppers: Use ripe, firm bell peppers with vibrant color for the best flavor.
Roast the peppers: Roasting the peppers enhances their sweetness and smoky flavor.
Use a good quality broth: The broth is the base of the soup, so use a good quality, flavorful broth.
Don't overcrowd the pot: When roasting the peppers, don't overcrowd the pot or they won't roast evenly.
Blend the soup until smooth: For a creamy soup, blend it until smooth using an immersion blender or regular blender.
Adjust the heat to your liking: Add more cayenne pepper or chili flakes for a spicier soup.
Serve with your favorite toppings: Serve the soup with a variety of toppings such as sour cream, avocado, cilantro, or crispy tortilla strips.

Conclusion:

This spicy red bell pepper soup is a delicious and easy-to-make weeknight meal. It's packed with flavor from the roasted peppers, and the creamy texture is perfect for a cold night. With a few simple ingredients and steps, you can have a delicious and satisfying soup that will warm you up from the inside out.