1,564 pepper soup recipes

Schlettersuppe, a traditional German egg drop soup with Schletterle dumplings scraped from thin batter into boiling broth. Seasoned with nutmeg, pepper, and fresh greens.

Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.

Corny frank chowder: quick weeknight chowder with hot dogs, creamed corn, green peppers, and melted Velveeta. Retro kid-friendly comfort soup in 15 minutes.

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

Hungarian-style peasant potato soup built on a paprika-tinted blond roux with cubed potatoes, carrots, tomato, and green pepper. Simple pantry ingredients, deep flavor.

Vegan hot and sour soup with slivered shiitake mushrooms and tofu in a peppery, tangy broth. Apple cider vinegar brings the sour, black pepper brings the heat, and arrowroot gives it that signature silky body.

Split pea soup simmers dried split peas with a smoky ham hock, onion, salt, and pepper for 90 minutes until the peas collapse into a thick green broth and the meat falls off the bone.

Puréed cauliflower soup with caramelized onions, chicken broth, and milk, finished with white pepper and fresh nutmeg. Light, warming, and naturally creamy without heavy cream.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Hearty red bean, rice, and sausage soup with carrots, celery, red pepper, and tomato sauce. A one-pot Louisiana-inspired meal that thickens as it simmers and keeps for days.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

A smoky Mexican-style chicken soup with garbanzos, rice, and chipotle pepper, topped with creamy avocado and melted cheese. Warm, spicy, and ready in 30 minutes.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.