Sweet Peppers and Vegetable Soup

Image of Suzan Najjar
Rated 5.0 based on 4 customer reviews
Sweet Peppers and Vegetable Soup
Sweet Peppers and Vegetable Soup


  • 2 tablespoons olive oil
  • 1 (8 ounce) bag mini sweet bell peppers, sliced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 small onion, diced
  • 1 zucchini, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 sweet potato, diced
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • salt and freshly ground black pepper to taste


  1. In a large dutch oven or stock pot, heat olive oil on medium-high heat. Add peppers, celery, carrots, onion, zucchini. Season with salt and freshly ground pepper and cook until vegetables are tender, about 5 minutes.
  2. Add vegetable broth, sweet potato, ground cumin, paprika, and ground coriander and bring to a boil. Cover and simmer for 20 minutes.
  3. In a blender or with an immersion blender, puree until smooth. Season with salt and freshly ground pepper to taste.
Mealthy tip:

This recipe is so versatile. You can customize the vegetables you like most; for example use cabbage instead of zucchini. Squeeze fresh lemon and Sriracha sauce for extra zest.


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Laura Griffin

Laura Griffin says:

I love sweet peppers, but this was my first time trying it in a soup and now I'm officially obsessed. I added Sriracha as the recipe recommended and it was delicious.

Image of Greg Jones

Greg Jones says:

This sweet pepper soup was delicious and a nice combo of sweet and savory. Love all of the flavor melded together. I bet it also tastes good in the summer as a chilled soup. I'll have to try that next.

Image of Chaz Norwood

Chaz Norwood says:

I added tomatoes to this soup, really love the way it turned out. Great with garlic bread.

Image of Kaley Stevens

Kaley Stevens says:

A new favorite. I don't have an immersion blender so I did small batches in a regular blender.