Tri Colour Sweet Pepper Soup
Brighten up your table with the vibrant and creamy Tri Colour Sweet Pepper Soup, a feast for the eyes and the palate! This velvety soup celebrates the natural sweetness of red, yellow, and green bell peppers, roasted to perfection and blended with aromatic garlic, onions, and a touch of heavy cream for an irresistibly smooth texture. Infused with vegetable broth and seasoned with paprika, black pepper, and herbs, this colorful dish strikes the perfect balance between comforting and flavorful. Ready in under an hour, it’s an ideal option for a wholesome weeknight dinner or an elegant starter for entertaining. Serve it warm, garnished with fresh parsley, alongside a slice of crusty bread to soak up every last drop of this nourishing delight. Perfect for veg-friendly meal preppers and soup lovers alike, this recipe is a must-try for anyone looking to add a rainbow of flavors to their kitchen!
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Recipe Information
Ingredients
- 2 large Red bell pepper
- 2 large Yellow bell pepper
- 2 large Green bell pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 large Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 loaf Crusty bread (optional, for serving)
Instructions
Prepare the bell peppers by washing them thoroughly, removing the stems, seeds, and membranes, and chopping them into medium-sized pieces.
Peel and finely chop the yellow onion and garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic and cook for another minute, being careful not to let it burn.
Add the chopped red, yellow, and green bell peppers to the pot. Cook for 8-10 minutes, stirring occasionally, until the peppers begin to soften.
Pour in the vegetable broth and stir to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, or until the peppers are very soft.
Use an immersion blender to carefully puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and paprika. Taste and adjust seasonings as needed.
Simmer the soup for another 5 minutes on low heat to allow the flavors to meld.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 6826 mg | 297% | |
| Total Carbohydrate | 338.0 g | 123% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 44.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4673 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
