This comforting Creamy Sweet Pepper Soup comes together in one pot with a simple mix of sweet peppers, chicken broth, and white rice. It’s an easy, cozy meal packed with pepper flavor, and it always comes in handy when your kitchen is overflowing with fresh peppers.
Easy sweet pepper soup
Peppers always seem to pile up in my kitchen, and when they do, this creamy sweet pepper soup is my favorite way to use a big handful fast. When I’m not making Stuffed Peppers or a Cheesy Green Pepper Bake, this simple one-pot soup is the perfect solution.
Made with sweet peppers, chicken broth, and white rice, every bowl is warm, savory, and comforting. It comes together in one pot and is ready in about 30 minutes, making it great for busy weeknights or meal prep.
The rice stirred in at the end adds body and makes the soup extra satisfying. If you love the combination of peppers and rice—like in my Cabbage & Pepper Casserole—you’re going to love this cozy, flavorful sweet pepper soup.
Tip: You can use a mixture of sweet and bell peppers in this soup if needed. From my experience, I love using sweet mini peppers, but I’ve also mixed and matched them with regular bell peppers and it works perfectly too.
How to make sweet pepper soup
This bell pepper soup is extremely easy to make in just one pot. You can puree it with a blender when it’s done or leave the soup with lots of texture if that’s what you like! Here’s how it’s done:
Add the sweet peppers and jalapeno to a soup pot over medium heat. Stir until they soften, then add in the garlic and thyme.
Pour the chicken broth and red pepper flakes into the pot and let the mixture simmer for about 10 minutes.
Puree the soup using an immersion blender or in batches using a regular blender.
Pour the soup back into the pot and stir in the cooked rice. Portion the soup into bowls, serve with croutons on top, and enjoy!
Storing sweet pepper soup
To store: Keep the leftover soup in an airtight container in the fridge for 3 or 4 days. Heat up in the microwave until fully warmed up.
To freeze: When the soup is cool, transfer it to a freezer-safe bag or container. It freezes well for up to 3 months
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Creamy Sweet Pepper Soup
PrintIngredients
- 3 tablespoons olive oil
- 1 1/2 pounds sweet peppers chopped
- 1 jalapeno pepper seeds removed, minced
- 4 cloves garlic minced
- 3 tablespoons fresh thyme
- 6 cups chicken broth (or vegetable broth)
- 1/4 teaspoon red pepper flakes
- 2 cups cooked white rice
Instructions
- Pour olive oil in pot over medium-high heat. Add sweet and jalapeño peppers and sauté for 10 minutes until they soften up, continue stirring during this time.
- Add garlic and thyme, stirring for 4 more minutes while the garlic browns.
- Pour chicken broth and red pepper flakes in. Stir to combine and continue heating for 10 minutes.
- Remove from heat and use an immersion blender to blend until creamy and smooth. You can also use a regular blender, but do this in batches, being careful as it's very hot.
- Add cooked rice and stir to combine. Serve and enjoy with toasted croutons on top (optional but delicious)!
Chelsea says
This soup is SO good! It’s more watery broth than I originally thought it would be but actually made it tastier! We cooked barley to add to it in each serving and it was phenomenal. A great way to use mini peppers we got on super sale at our local farm stand!