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!

The soup gets a wonderful smoky flavor from the roasted vegetables and a creamy texture from the puréed beans.

Orange bell pepper soup with roasted broccoli ingredients

This cozy soup uses simple, nutritious ingredients for a delicious and healthy meal.

• Orange bell peppers — These sweet and vibrant peppers are the base of the soup. Roasting enhances their natural sweetness and deepens the flavor.
• Olive oil — Use extra virgin for the best results.
• Onion — You want to cook until caramelized for the best flavor.
• White balsamic — Provides a subtle tangy sweetness that balances the roasted veggies. You can substitute with white wine or champagne vinegar.
• Garlic — I recommend fresh minced garlic for the best flavor.
• Vegetable broth — Use low-sodium broth so you can control the saltiness of the soup.
• White beans — Add creaminess and protein without the need to use dairy.
• Salt and pepper — Adjust to taste to enhance the natural flavors of the soup.
• Cayenne — Use as much or as little as you like depending on your heat tolerance.
• Thyme — This herb pairs beautifully with the sweet bell peppers. I recommend using fresh thyme, but you could use ground thyme in a pinch.
• Broccoli — Roasted florets add a contrasting texture to the creamy soup.

How to make orange bell pepper soup with roasted broccoli

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.

What to serve with this recipe

I love enjoying a cozy soup with some low-carb bread to dip or sop up anything left at the bottom of the bowl. Low-carb cornbread or whole wheat flax dinner rolls always hit the spot.

Want to add some lean protein? Serve your soup alongside chicken meatballs or healthy chicken nuggets.

Looking for more crunch? Top your soup with some crispy roasted chickpeas or enjoy them on the side!