Golden Bell Pepper Soup


Lauren Volo


  • 1/4 cup extra-virgin olive oil
  • 1/2 small onion, diced
  • 2 medium carrots, diced
  • 1 rib celery, diced
  • Sea salt and freshly ground black pepper
  • 8 yellow, red, and/or orange bell peppers, seeded and chopped
  • 1 large sweet potato, peeled and chopped
  • 4 cups low-sodium vegetable broth
  • 3 teaspoons finely chopped fresh marjoram
  • Croutons, sliced avocado, chopped cilantro and/or sriracha, for garnish, optional


1. Heat oil in a large pot over medium heat. Add onion, carrots, celery, and a pinch of salt and black pepper. Cook until vegetables are tender, about 4 minutes. Add bell peppers and cook until soft, about 6 minutes. Add sweet potato and broth. Season with salt and black pepper, cover and bring to a boil. Reduce heat to a simmer and add marjoram. Simmer until potato is tender, about 20 minutes.

2. Let soup cool slightly, then transfer to a blender in batches and puree until smooth. If needed, thin soup with water. Adjust seasoning with additional salt and black pepper, if necessary. Return soup to pot to keep warm until serving. Garnish with croutons, avocado, cilantro, and/or sriracha, if desired.

  • Prep:
  • Cook:
  • Total:
  • Yield: 6

Nutritional Information

Calories per serving: 188
Fat per serving: 10g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 3g
Carbohydrates per serving: 22g
Sodium per serving: 519mg
Iron per serving: 1mg
Calcium per serving: 37mg
Recipe adapted from Eating Clean. Copyright © 2016 by Amie Valpone.