One afternoon I threw this soup together. It is simple, pretty, light and flavorful. Try making homemade vegetable broth, it tastes the best in this recipe. If you do not have time it also tastes good with store bought.

Recipe Summary

Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C) , halve all peppers (remove seeds) and peel garlic.

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  • Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast for 1 hour.

  • Meanwhile pour vegetable broth into a 2 quart sauce pan and add fennel seeds. Bring to boil, cover and simmer.

  • When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.

  • Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.

  • Slice a 1 inch section from each color of pepper and cut into pieces. Set aside for later garnishing.

  • In a blender, place remaining peppers, garlic and a 1/2 cup broth on blend just long enough to shred the peppers, but not puree them. You want to see the different colors. Pour the blended peppers into the broth and stir well. Add garlic salt and black pepper to taste, then add garnishing pepper pieces and enjoy. Do not boil or cook any longer as the colors will fade.

Nutrition Facts

157 calories; protein 5.9g 12% DV; carbohydrates 33.8g 11% DV; fat 1.8g 3% DV; cholesterol 0mg; sodium 928.9mg 37% DV. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/25/2003
A true celebration of the bell pepper in all its glorious colors. We've enjoyed it both served hot and cold. The lemon juice serves to keep the pepper flavor bright and of course roasted garlic is a perfect complement to peppers. Be careful out there with the fennel if you are not fond of anise/licorice (we love it but it should be a supporting note not the melody!). Leslie you suggest that we use home made vegetable stock rather than canned if possible; I concur - it would have been great to have had YOUR vegetable stock recipe to work with (I'll look for it under broths/stocks in All Recipes). I took the liberty of using fresh minced lemon and french thyme from my garden in place of the dry thyme the recipe calls for used sea salt to puree some fresh garlic to use (in place of the garlic salt which I find can be a bit acrid) and added the luxury of a few drops of a very good extra virgin olive oil to garnish along with the reserved julienned pepper. Thanks for a visually appealing as well as tasty addition to my soup recipe collection! Cristen G. Read More
(35)

Most helpful critical review

Rating: 3 stars
08/21/2010
Good recipe! Next time I will omit the fennel (It's good with it but I think it would be better without). I used 8 bell peppers (red yellow and orange). I added chili powder parmesan cheese lots of pepper and only used 2 cups of chicken broth. Also I didn't take off the skin and made it like a thick puree. Lovely! Read More
(5)
50 Ratings
  • 5 star values: 28
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
07/25/2003
A true celebration of the bell pepper in all its glorious colors. We've enjoyed it both served hot and cold. The lemon juice serves to keep the pepper flavor bright and of course roasted garlic is a perfect complement to peppers. Be careful out there with the fennel if you are not fond of anise/licorice (we love it but it should be a supporting note not the melody!). Leslie you suggest that we use home made vegetable stock rather than canned if possible; I concur - it would have been great to have had YOUR vegetable stock recipe to work with (I'll look for it under broths/stocks in All Recipes). I took the liberty of using fresh minced lemon and french thyme from my garden in place of the dry thyme the recipe calls for used sea salt to puree some fresh garlic to use (in place of the garlic salt which I find can be a bit acrid) and added the luxury of a few drops of a very good extra virgin olive oil to garnish along with the reserved julienned pepper. Thanks for a visually appealing as well as tasty addition to my soup recipe collection! Cristen G. Read More
(35)
Rating: 5 stars
03/09/2005
Delish! I didn't completely peel the skin from the peppers (kind of a pain) and it didn't matter at all. Read More
(29)
Rating: 5 stars
12/01/2006
Fantastic soup which received rave reviews from my dinner guests last night. I used 8 peppers but cut down the broth from 6 cups to 5. The peppers were very easy to skin after leaving them to steam in a sealed plastic bag. I Served the soup with crumbled feta cheese on top. I'll definitely be making it again...very soon! Read More
(18)
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Rating: 5 stars
01/31/2008
Amazing! I used 6 peppers and 4 cups of the vegetable broth although I would probably use only 3 next time. I let the broth reduce down a bit in order to thicken it up into a stew. I generously splashed lemon juice over the peppers instead of using a lemon and left out the fennel. It tasted fabulous. My husband LOVED it - and he is usually a skeptic with new things.:) I cut about a 1/4 of the peppers into large 1 inch pieces and it made it really thick and chunky which we loved. Less of a soup and more of a thick wintery stew. Perfect for cold nights! Read More
(12)
Rating: 5 stars
03/02/2008
I'm REALLY impressed with this soup. I added a bit more roasted garlic and some crushed red pepper for an extra kick! Read More
(8)
Rating: 4 stars
03/13/2006
I really liked the flavor of this although admittedly I did use my own homemade broth (check out 'Basic Vegetable Stock' on this site). I didn't want to buy a whole bottle of fennel seeds just to use 1tsp in this recipe so I used a star anise instead. What I didn't much like about the recipe was the very watery texture. If I was going to make this again I would double the amount of peppers and probably cut back on the broth too. Anyway with a nice thick slice of Viennese bread this made a light but comforting lunch on a very wet and stormy day. Thanks Leslie! Read More
(8)
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Rating: 4 stars
04/04/2006
Wow. This recipe sure is time consuming but well worth the wait. According to other reviewers the soup was too liquid-y so I only used 2 cans of vegetable broth used 8 red peppers and 22 cloves of garlic. Peeling the skin off the peppers was took a long time. I pretty much pureed then as much as I could (I wanted it that way) and added lemon juice and olive oil. The color is great and it had a very strong flavour. I wish there was more!!! Read More
(8)
Rating: 3 stars
08/20/2010
Good recipe! Next time I will omit the fennel (It's good with it but I think it would be better without). I used 8 bell peppers (red yellow and orange). I added chili powder parmesan cheese lots of pepper and only used 2 cups of chicken broth. Also I didn't take off the skin and made it like a thick puree. Lovely! Read More
(5)
Rating: 4 stars
04/27/2012
This was tasty although I did make some modifications. I doubled the recipe and also increased the garlic to 22 cloves. I used 5 cups of vegetable broth to 8 peppers. I only used 1 1/2 tsp. fennel seed but think I'll use the full 2 tsp. next time. I added more lemon juice and some sea salt after my first tasting. Goat cheese made an excellent garnish although I think feta would be good too. Next time I prepare this I plan to roast some jalapeno with the bell peppers. Read More
(4)
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