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Home » Soups & Stews » Orange Bell Pepper Soup with Roasted Broccoli

Orange Bell Pepper Soup with Roasted Broccoli

Posted by: Diabetic Foodie / Gluten-free, Soups & Stews, Vegan / October 5, 2017

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Overhead view of two white speckled bowls of sup next to two spoons, a blue striped cloth napkin, and a bunch of thyme on a white marble countertop

Looking for a healthy bowl of comfort? This smoky, creamy orange bell pepper soup with roasted broccoli and pureed beans is dairy-free, gluten-free, and vegan!

Orange bell pepper soup with roasted broccoli florets on top in a white speckled bowl on a white marble countertop next to a blue striped cloth napkin and a sprig of thyme

Soup recipes that are easy to make, healthy, and comforting are my favorite when it’s cold outside. Cook once, eat for several meals — you can’t beat that.

This orange bell pepper soup with roasted broccoli is a perfect example. It has a nice smoky flavor from the roasted vegetables and a creamy texture from the puréed beans. Plus it’s dairy-free, gluten-free, and vegan!

Not to mention, it’s very simple to make. You’ll use the oven to roast the peppers and then the broccoli while everything else comes together in one pot on the stove. If you use an immersion (stick) blender, you can even puree it right in the pot.

If you’re craving a big, hearty bowl of comfort to warm you up, you have to give this plant-based soup a try. It’s such a delicious way to enjoy your veggies!

How to make orange bell pepper soup with roasted broccoli

This cozy soup comes together in 10 simple steps. Ready to see how it’s done?

Ingredients for recipe separated into individual bowls and ramekins, as seen from above on a white marble countertop

Step 1: Preheat the broiler.

Step 2: Arrange the bell pepper pieces in a single layer on a baking sheet, skin side up. Broil until the skins are black and well-charred, about 8 minutes.

Step 3: Transfer the broiled pepper pieces to a heat-resistant bowl, cover, and let stand until they are cool enough to handle. Remove and discard the skins.

Step 4: Heat 1½ tablespoons of olive oil in a large pot over medium heat. Once hot, add the onion and vinegar, cover, and cook, stirring occasionally, until the onion has softened, about 8 minutes.

Onions and oil added to a silver saucepan, as seen from above on a white marble countertop

Step 5: Uncover and sauté until the onions have caramelized, another 8 minutes or so.

Onions caramelized in a silver saucepan, as seen from above on a white marble countertop

Step 6: Add the garlic and 1 tablespoon of the broth. Cook until fragrant, about 1 minute.

Garlic added to caramelized onions in a silver saucepan, as seen from above on a white marble countertop

Step 7: Add the bell pepper pieces, remaining broth, beans, 1 teaspoon of salt, ¼ teaspoon of black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Bring everything to a boil, then reduce the heat to medium-low and cover. Simmer until the peppers are very tender, about 25 minutes, stirring occasionally.

All soup ingredients added to silver saucepan, as seen from above on a white marble countertop

Step 8: While the soup is cooking, preheat the oven to 425°F. Combine the florets, remaining 1 tablespoon of olive oil, and some salt and pepper in a large bowl. Transfer to a baking sheet and roast, stirring once halfway, for about 15 minutes or until the broccoli is tender and browned.

Roasted broccoli florets on a baking sheet lined with aluminum foil, as seen from above

Step 9: Purée the soup in batches in a blender, with a food processor, or using an immersion (stick) blender.

Pureed soup in a small silver saucepan on a white marble countertop, as seen from above

Step 10: Ladle into bowls and garnish with broccoli and remaining ½ teaspoon thyme leaves.

That’s it! Enjoy as much as you like, then save the rest for a quick, healthy, and satisfying meal later in the week.

Overhead view of two white speckled bowls of sup next to two spoons, a blue striped cloth napkin, and a bunch of thyme on a white marble countertop

Variations for this soup

There are a few different ways you can make this yummy recipe. Whether you’re making nutritional modifications or just want to use what you already have on hand, here are a few variations for you.

First, feel free to substitute the orange bell peppers. Red or yellow ones will have a slightly different flavor, but still be just as delicious. It can be fun to try the different versions and see which one you like best!

Prefer cauliflower? Go ahead and swap out the roasted broccoli for cauliflower florets to finish off your soup!

I recommend using homemade broth and no-salt-added beans. You could also make your own dried beans in the Instant Pot, which allows you to control the sodium.

If you aren’t as worried about sodium, it’s okay to use store-bought broth and canned beans. However, I always recommend checking your labels and choosing the brand with the lowest sodium.

Side view of a white speckled bowl of soup with broccoli florets on top next to a blue striped napkin with a second bowl of soup and saucepan in the background

Storage

As I’ve already mentioned, this recipe is one of my favorites to have waiting for me in the fridge. There’s nothing better than a cozy bowl of soup at the end of a long day!

Any leftovers can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating gently on the stove or in the microwave.

Closeup of a spoonful of soup hovering over a white speckled bowl of more soup with silver saucepan in the background

Other vegan soup recipes

Looking for more plant-based options to warm up on a chilly day? There are so many ways to use vegetables in a hearty soup that’s sure to satisfy!

Here are a few of my favorite recipes I know you’ll enjoy:

  • White Bean Lentil Soup
  • Butternut Squash Posole
  • Moroccan Eggplant Stew

When you’ve tried this soup, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card
Closeup of a spoon dipping into a white speckled bowl of orange bell pepper soup with roasted broccoli florets on top
5 from 1 vote

Orange Bell Pepper Soup with Roasted Broccoli

Looking for a healthy bowl of comfort? This smoky, creamy orange bell pepper soup with roasted broccoli and pureed beans is dairy-free, gluten-free, and vegan.
Prep Time:25 minutes
Cook Time:40 minutes
Total Time:1 hour 5 minutes
Author:Diabetic Foodie
Servings:6 servings
Review Print

Ingredients

  • 3 large orange bell peppers (stems and seeds removed, cut into 4 or 5 pieces each)
  • 1½ tablespoons plus 1 tablespoon extra-virgin olive oil (divided)
  • 1 medium onion (cut in half, then sliced)
  • 1½ teaspoons white balsamic (can substitute white wine or champagne vinegar)
  • 1 clove garlic (minced)
  • 4 cups vegetable broth
  • 14 ounces no-salt-added white beans (rinsed and drained)
  • 1 teaspoon kosher salt (plus extra for roasting broccoli)
  • ¼ teaspoon freshly ground black pepper (plus extra for roasting broccoli)
  • ¼ teaspoon cayenne pepper
  • 1½ teaspoons fresh thyme leaves (divided)
  • 3 cups roughly chopped broccoli florets (about 1 head)
US Customary – Metric

Instructions

  • Preheat the broiler.
  • Arrange the bell pepper pieces in a single layer on a baking sheet, skin side up. Broil until the skins are black and well-charred, about 8 minutes.
  • Transfer the broiled pepper pieces to a heat-resistant bowl, cover, and let stand until they are cool enough to handle. Remove and discard the skins.
  • Heat 1½ tablespoons of olive oil in a large pot over medium heat. Once hot, add the onion and vinegar, cover, and cook, stirring occasionally, until the onion has softened, about 8 minutes.
  • Uncover and sauté until the onions have caramelized, another 8 minutes or so.
  • Add the garlic and 1 tablespoon of the broth. Cook until fragrant, about 1 minute.
  • Add the bell pepper pieces, remaining broth, beans, 1 teaspoon of salt, ¼ teaspoon of black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Bring everything to a boil, then reduce the heat to medium-low and cover. Simmer until the peppers are very tender, about 25 minutes, stirring occasionally.
  • While the soup is cooking, preheat the oven to 425°F. Combine the florets, remaining 1 tablespoon of olive oil, and some salt and pepper in a large bowl. Transfer to a baking sheet and roast, stirring once halfway, for about 15 minutes or until the broccoli is tender and browned.
  • Purée the soup in batches in a blender, with a food processor, or using an immersion (stick) blender.
  • Ladle into bowls and garnish with broccoli and remaining ½ teaspoon thyme leaves.

Recipe Notes

This recipe is for 6 servings of soup.
If you can’t find orange bell peppers, use red or yellow ones.
Leftovers can be stored in an airtight container in the refrigerator for up to a week.

Nutrition Info Per Serving

Nutrition Facts
Orange Bell Pepper Soup with Roasted Broccoli
Amount Per Serving (1 cup)
Calories 180 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 0.8g5%
Trans Fat 0g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.2g
Cholesterol 0mg0%
Sodium 298.3mg13%
Potassium 270.3mg8%
Carbohydrates 23.7g8%
Fiber 7.9g33%
Sugar 8.4g9%
Protein 7.1g14%
Net carbs 15.8g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: American
Diet: Diabetic
Keyword: comfort food, dairy-free, gluten-free, orange bell pepper soup, vegan
Did you make this recipe?Click here to leave a comment & star rating!

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  1. Sean Mahan says

    October 16, 2017 at 9:01 am

    I love trying different soup recipes, especially when they mix different veggies and ingredients. This looks so delicious!

    Reply
    • Shelby Kinnaird says

      October 17, 2017 at 10:11 am

      Thanks, Sean! Hope you enjoy this one.

      Reply

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