1,535 pepper soup recipes

Chilled avocado cilantro soup blended with yogurt, buttermilk, lime juice, and curry powder. A no-cook cold soup with creamy tang and a gentle kick of red pepper.

Roasted eggplant soup with fire-charred bell peppers, tomatoes, eight cloves of garlic, cumin, and cream, pureed smooth and garnished with fresh basil. A smoky, velvety blended soup.

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

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.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Easy tortilla soup with pureed tomatoes, garlic, green pepper, and onion in chicken broth, topped with crisp baked tortilla strips and Monterey Jack cheese. A 35-minute weeknight Mexican soup.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

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.

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.

Crock-Pot minestrone soup with kidney beans, zucchini, carrots, red pepper, and crushed tomatoes slow-cooked 8 to 10 hours. A set-it-and-forget-it vegetable soup with rice.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Moroccan-spiced lentil soup combines brown lentils with caramelized onions, cumin, cinnamon, allspice, and red pepper flakes. A warming vegetarian-friendly soup with deep aromatic spice and almost no fat.

Szechwan chicken soup with ramen noodles, chopped apples, snow peas, and red pepper flakes in chicken broth. A quick, spicy-sweet Asian-inspired soup using cooked chicken and pantry staples.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Creamy cauliflower soup made with skim milk and a light roux base, finished with white pepper and nutmeg. Lower-calorie, silky, and ready in an hour.