Red Bell Pepper Soup Recipe (with Chicken Broth)

Set a pot over medium heat. Melt the butter, add the onion, and cook for about 4–5 minutes until softened, stirring often.

Add the chopped red bell peppers. Cook for 6–8 minutes, stirring now and then, until they start to soften.

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.

Take the pot off the heat. Carefully blend the soup with an immersion blender (or in a countertop blender in batches) until silky.

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 hot. If you like, add a small pinch of cayenne on top or a squeeze of lemon right before eating.