Red Pepper & Herb Soup

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A gentle, nutrient-packed soup for the reintroduction phase, featuring roasted red peppers and herbs. This Mediterranean-inspired Whole30 recipe, ready in about 45 minutes, pairs red bell peppers, chicken bone broth, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium red bell peppers
• 2 cups chicken bone broth
• 2 cloves garlic
• 1 tsp chopped fresh rosemary
• 1 tbsp olive oil
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/4 tsp lemon zest

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut bell peppers in half lengthwise, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25 minutes until skin is blistered and charred at edges.
2. Step 2: While peppers roast, mince garlic and heat 1 tbsp olive oil in a saucepan over medium heat. Add garlic and cook 1 minute until fragrant but not browned.
3. Step 3: Remove roasted peppers from oven, let cool slightly, then peel off skins. Blend roasted peppers with chicken broth, rosemary, sea salt, and black pepper in a blender until smooth. Return to saucepan, heat gently for 5 minutes until simmering, then stir in lemon zest before serving.