This zucchini soup with bell pepper is a delicious, simple soup with plenty of flavor. First, we grill the vegetables in the oven to give them extra flavor. This is the ideal base for a delicious vegetable soup.
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Why this Recipe Works
Sometimes you just feel like a delicious bowl of vegetable soup. It’s a good way to get your daily vitamin boost. It’s also ideal for using up leftover vegetables. This zucchini soup with bell pepper actually came about by accident.
Roasted Pepper Soup with Zucchini Ingredients
I had some bell peppers and zuchinnis that needed using up so I grilled them in the oven to make this soup. Bell peppers in particular become very tasty when grilled, and the skin is easy to remove. This provides a delicious base for the soup. Other ingredients you’ll need for this zucchini soup with bell pepper are:
- Aromatics: onion and garlic are a non-negotiable duo that really amp up the flavor in this soup
- Oregano: a versatile herb that combines beautifully with the other ingredients
- Potato: my secret ingredient, it makes the soup extremely creamy and a bit more filling – just like it does with my creamy tomato soup
- Stock or broth: to keep this soup vegan, I used a vegetable based broth. You can also opt for a nice chicken broth or even beef broth
Zucchini Soup with Bell Pepper Recipe
Peeling the bell peppers for this zucchini soup with bell pepper is very easy. After roasting them in the oven, place them in a plastic bag or a bowl that can be tightly covered with cling film or a sturdy lid. Leave them like this while you roast the other vegetables. When they are ready, leave the peppers to cool down a little (otherwise you’ll burn your fingers!) and then peel off the skin.
Easy Soup Recipes
Furthermore, this recipe is as simple as they come. After grilling the vegetables it’s just a matter of frying the aromatics, adding everything to the pot and letting it boil until the potato is soft. Then you mix it until smooth and creamy and vòila! Your soup is ready to serve.
Looking for more tasty and simple soup recipes? Try my roasted bell pepper soup for a similar vibe or this delicious zucchini and broccoli soup. So yummy!
Frequently Asked Questions
Is this soup vegetarian?
Yes, it’s even vegan! No animal products are used, although you could switch out the broth for a chicken or beef based one if you want to.
Can I freeze the leftovers?
Absolutely, store it an airtight containers and it will keep for a few months in the freezer.
How long can I keep it in the fridge?
I would say for about 2-3 days, if stored in an airtight container.
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Ingredients
- 2 red bell peppers
- 2 zucchini (sliced)
- 1 onion (cut into wedges)
- 2 clove garlic (peeled)
- 1 potato (peeled and diced)
- 2 tsp dried oregano
- 1 liter vegetable broth (or chicken broth)
- Olive oil, pepper and salt
Equipment
- Baking sheet
- Soup pan
- Immersion blender
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 220 degrees Celsius / 430 Fahrenheit with top and bottom heat.
- Place the peppers on a baking sheet, drizzle with olive oil and sprinkle with pepper and salt. Roast the peppers in the oven for 10 minutes.
- Remove the peppers from the baking sheet and place them in a plastic bag or a container that can be sealed with cling film or a lid.
- Spread the courgettes, onions, garlic and potatoes over the baking tray, drizzling with a little olive oil, pepper, salt and oregano.
- Grill the vegetables in the oven for 15 minutes.
- Remove the grilled vegetables from the oven and place them in a large pan.
- Peel the bell pepper and add it to the pan along with the broth.
- Bring to the boil, then reduce the heat and simmer gently for a further 10–15 minutes.
- Puree the soup until smooth using an immersion blender. Season with salt and pepper. Enjoy your soup!
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