Red Bell Pepper Soup Recipe (with Chicken Broth)
This red bell pepper soup recipe starts by softening onion in butter, then sautéing chopped red bell peppers. Add a rich chicken broth, simmer until the peppers are tender, and season with cumin and cayenne for gentle heat. Blend until smooth, then finish with lemon juice and adjust salt to taste. The ingredients are simple and the how-to steps are quick and clear for an easy weeknight soup.
Ingredients
Base
Step-by-Step Method
Soften the onion
Set a pot over medium heat. Melt the butter, add the onion, and cook for about 4–5 minutes until softened, stirring often.
Sauté the peppers
Add the chopped red bell peppers. Cook for 6–8 minutes, stirring now and then, until they start to soften.
Simmer with broth and spices
Pour in the chicken broth, then add cumin and cayenne. Bring to a gentle boil, reduce the heat, and simmer 20–25 minutes until the peppers are very tender.
Blend until smooth
Take the pot off the heat. Carefully blend the soup with an immersion blender (or in a countertop blender in batches) until silky.
Finish with lemon and salt
Return the soup to low heat. Stir in the lemon juice, then season with salt to taste. Warm through for a couple of minutes.
Serve
Serve hot. If you like, add a small pinch of cayenne on top or a squeeze of lemon right before eating.