This soup is simple, light, flavorful and so good for you. It has a sweet and tangy taste. The roasted garlic and basil add wonderful depth. If you’ve never tried bell peppers as the main event in a soup, expect to be amazed.


1 green bell pepper
1 large red bell pepper
1 large orange bell pepper
1 yellow bell pepper
.5 kg plum tomatoes
8 cloves garlic
1 onion chopped
½ lemon
1 ¾ cups vegetable broth
Ground black pepper
Coarse salt
4 tbsp. Fresh chopped basil
1 tsp. grated orange peel
Cilantro (for garnish)


  • Preheat oven to 425; spray non-stick spray on cookie sheet
  • Half tomatoes and peppers and place cut side up on cookie tray
  • Scatter garlic and onion over peppers and tomatoes; drizzle olive oil and juice from lemon over mixture; sprinkle salt and pepper over all
  • Roast until peppers are soft; about 1 hour
  • Remove from oven
  • Add basil, orange peel, vegetable broth and roasted mixture into blender and puree; do this in three batches
  • Place pureed mixture in a soup to keep warm
  • Serve with a dollop of sour cream or plain yogurt and garnish with cilantro