Soups & Stews

Red Bell Pepper Soup


Refreshing Red Bell Pepper Soup

Course Soup
Cuisine American


  • 4 red bell peppers diced
  • 1 small sweet onion diced
  • 1 cup tomato juice
  • 3 cups vegetable broth
  • 1/4 cup chopped fresh herbs - oregano basil, thyme, rosemary, or any blend you like
  • kosher salt and black pepper to taste


  • In a stock pot over medium heat, add the bell peppers, onion, tomato juice, and vegetable broth; bring to a boil, reduce heat to low and simmer for 10 to 15 minutes or until bell peppers and onion are tender.
  • Pour into a bowl, add the herbs, stir, taste and add salt and pepper if needed, then refrigerate for 1 hour.
  • Stir again before serving, taste and adjust seasoning.