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Orange Bell Pepper Soup with Roasted Broccoli
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5 from 1 vote

Orange Bell Pepper Soup with Roasted Broccoli

Smoky, creamy soup featuring roasted vegetables and pureed beans that's dairy-free, gluten-free, and vegan
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Soups and Stews
Cuisine: American
Keyword: comfort food, orange bell pepper soup
Servings: 6 servings
Calories: 178kcal
Author: Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent, RD


  • 3 large orange bell peppers stems and seeds removed, cut into 4 or 5 pieces each
  • 1 1/2 tablespoons plus 1 tablespoon extra-virgin olive oil divided
  • 1 medium onion cut in half, then sliced
  • 1 1/2 teaspoons white balsamic white wine, or champagne vinegar
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 14 ounces no-salt-added white beans, rinsed and drained 1 can
  • 1 teaspoon kosher salt plus extra for roasting broccoli
  • 1/4 teaspoon freshly ground black pepper plus extra for roasting broccoli
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons fresh thyme leaves divided
  • 3 cups roughly chopped broccoli florets about 1 head


  • Preheat broiler. Arrange bell pepper pieces in a single layer on a baking sheet, skin side up. Broil until skins are black and well-charred, about 8 minutes. Transfer pepper pieces to a heat-resistant bowl and cover. Let stand until cool enough to handle. Remove the skins and discard.
  • Heat 1 1/2 tablespoons olive oil in a large pot over medium heat. Add 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 garlic and about 1 tablespoon of the broth. Cook until fragrant, about 1 minute. Add bell pepper pieces, remaining broth, beans, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 1 teaspoon of thyme leaves. Bring to a boil, then reduce heat to medium-low, cover, and simmer until peppers are very tender, about 25 minutes. Stir occasionally.
  • While the soup is cooking, roast the broccoli. Preheat oven to 425°F. Combine florets, remaining 1 tablespoon olive oil, and some salt and pepper in a large bowl. Pour onto baking sheet. Roast, stirring once halfway, for about 15 minutes or until broccoli is tender and browned.
  • Purée the soup in batches in a blender or food processor (follow manufacturer's directions for hot ingredients) or using an immersion (stick) blender.
  • Ladle into bowls and garnish with broccoli and remaining 1/2 teaspoon thyme leaves.


If you can't find orange bell peppers, use red or yellow ones.
Watching sodium? The nutritional values for this recipe were calculated assuming your vegetable broth is homemade (zero sodium) and your beans are no-salt-added. If you use packaged broth or regular canned beans, watch the sodium counts. You can also cook your own dried beans (without salt) and/or reduce the amount of kosher salt in the recipe.


Serving: 1cup | Calories: 178kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 446mg | Potassium: 359mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2750IU | Vitamin C: 190.6mg | Calcium: 60mg | Iron: 2mg | Net carbs: 19g