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66% would make again

Red Pepper Soup

by Merle O'Nealfeatured in Budget-Friendly 4-Ingredient Veggie Soups

Under 30 min

Under 30 min


for 2 servings

  • 6 cups water (1.4 L)
  • salt, to taste
  • 3 red bell peppers, chopped
  • pepper, to taste

Nutrition Info

Shop ingredients with
    Calories 75
    Fat 0g
    Carbs 18g
    Fiber 3g
    Sugar 11g
    Protein 2g

Estimated values based on one serving size.


  1. In a medium saucepan, bring the water to a rolling boil, season with salt, and add the peppers. Cover and cook for 6-7 minutes, until a knife easily pierces the peppers.
  2. Use a slotted spoon to remove the peppers from the water and transfer to a blender. Reserve the water.
  3. Add peppers, pepper, and 1 cup (235 ml) of reserved pepper stock to the blender blend until a smooth consistency is reached.
  4. Enjoy!