410 bell pepper soup recipes

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Garlicky gazpacho blended cold with six cloves of garlic, ripe tomatoes, cucumbers, bell peppers and onions, sharpened with balsamic vinegar and tomato-vegetable juice. A bold, no-cook summer soup served chilled.

Make-ahead gazpacho with a Mexican twist: chilled tomato soup brightened with green taco sauce, cucumber, bell pepper, and scallions. A quick simmer melds the flavors before chilling for a sharper, deeper bowl.

No-cook gazpacho made with Roma tomatoes, cucumber, red bell pepper, garlic, and white wine vinegar. Five-minute blender soup, vegan, naturally low-calorie, and ready as soon as it chills. Summer in a glass.

Red bell pepper soup with fresh tomatoes, rosemary, thyme, marjoram, ginger, and cumin. Slow-simmered with red onion and garlic for deep, layered flavor.

Creamy ham and lima bean soup with red potatoes, bell peppers, and chicken broth. A hearty, smoky one-pot soup that comes together in under 40 minutes.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

A delicious and hearty soup made with ground beef, diced tomatoes and green bell peppers.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Roasted green chile soup with Anaheim peppers, red bell peppers, potatoes, and garlic pureed silky smooth. A Southwestern classic strained for a velvety, restaurant-quality finish.

Jalapeño corn chowder with sweet summer corn, pickled peppers, and crumbled feta. A fast, creamy 30-minute soup with real heat and fresh bell pepper crunch.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.