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5 from 8 votes

Golden Bell Pepper Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: DIET, LUNCH, soup + stew + chili
Cuisine: American, gluten free, vegan, vegetarian
Author: Dani Spies


  • 1/4 cup extra virgin olive oil
  • 1/2 small onion diced
  • 2 medium carrots peeled and diced
  • 1 celery stalk diced
  • Sea salt and freshly ground pepper to taste
  • 8 yellow red, and/or orange bell peppers, chopped
  • 1 large sweet potato peeled and chopped
  • 4 cups low sodium vegetable broth
  • 3 tsp finely chopped fresh marjoram
  • Slice avocado for garnish


  • In a large pot, heat the olive oil over medium heat.
  • Add the onion, carrot, celery, and a pinch of salt and black pepper. Cook until the vegetables are tender, about 4 minutes.
  • Add the bell peppers and cook until soft, about 6 minutes.
  • Add the sweet potatoes and broth. Season with salt and black pepper, cover the pot, and bring to a boil. Lower the heat and add the marjoram. Simmer until the vegetables are tender, about 20 minutes.
  • Let the soup cool slightly, and then, in batches, transfer to a blender and puree until smooth. If needed, thin the soup with water. Adjust the seasoning with salt and black pepper if necessary.
  • Return the soup to the pot to keep warm until serving.



Nutrients per 1/4th of recipe: 274 calories, 15.1g fat (2.2g saturated fat), 0mg cholesterol, 762mg sodium, 37.8g carbohydrate, 8g fiber, 13.9g sugar, 4.5g protein