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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!
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.
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?
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.
Step 5: Uncover and sauté until the onions have caramelized, another 8 minutes or so.
Step 6: Add the garlic and 1 tablespoon of the broth. Cook until fragrant, about 1 minute.
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.
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.
Step 9: Purée the soup in batches in a blender, with a food processor, or using an immersion (stick) blender.
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.
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.
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.
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:
You can also check out my favorite low-carb soup recipes for more inspiration.
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!
Orange Bell Pepper Soup with Roasted Broccoli
Ingredients
- 3 large orange bell peppers, (stems and seeds removed, cut into 4 or 5 pieces each)
- 2½ tablespoons 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 low-sodium 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)
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.3 large orange bell peppers
- 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.2½ tablespoons extra-virgin olive oil, 1 medium onion, 1½ teaspoons white balsamic
- 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.1 clove garlic, 4 cups low-sodium vegetable broth
- 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.14 ounces no-salt-added white beans, 1 teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ¼ teaspoon cayenne pepper, 1½ teaspoons fresh thyme leaves
- 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.3 cups roughly chopped broccoli florets
- 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.
