Roasted Red Bell Pepper Zucchini Noodle Soup

A delicious spring soup filled with roasted red peppers, zucchini noodles, and other vegetables and seasoned with fresh tarragon and rosemary. This roasted red pepper zucchini noodle soup is loaded with fresh ingredients, perfect for the spring.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

It’s spring! Which means it’s time to whip out the fresh ingredients.

While I was grocery shopping yesterday, I was sooo excited to see heirloom tomatoes! And as I continued to shop, I added rosemary, tarragon, mushrooms, bell peppers, butter lettuce, and so much more to my basket.  And yes, I almost always shop with a basket instead of a shopping cart when I’m by myself because I don’t want to buy more than I can carry. It limits how much food I buy (and money I spend on food). Flawed logic? Maybe. But it works for me.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Filled with roasted red peppers, zucchini noodles, mushrooms, onions, celery, corn, rosemary, and tarragon, this soup is amazingly delicious, healthy, and embodies the flavor of spring. Each bite (or maybe slurp is a better word?) has the taste of roasted red peppers and a hint of rosemary and tarragon. You can always add more herbs if you want the soup to be more aromatic.

I loved that this soup also gave me an opportunity to use my spiralizer for the first time to make zucchini noodles, which I was excited about. Unfortunately, I’m not very good at. But practice makes perfect, right?

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Preheat the oven to 400F. Line a 9×9 inch baking pan with foil and drizzle the bottom with olive oil. Cut the bell pepper into fourths and place them on the baking pan. Roast the bell peppers for about 15 minutes, then turn them over, and roast for another 15 minutes. Once the red bell peppers are soft and slightly blackened, remove them from the oven and allow them to cool before cutting them into small pieces.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

While the red bell peppers are roasting in the oven, prepare the rest of the ingredients. Slice the onions, cut the celery, slice the mushrooms, spiralize the zucchini, and chop both the tarragon, the rosemary, and the salt. You can add more of the herbs or the salt according to your tastes.

In a medium sized pot, add about a tablespoon of olive oil over low to medium heat. Allow the olive oil to warm for about a minute before adding the onions, celery, and mushrooms. Cook them until they’ve softened.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Pour the broth into the pot carefully to avoid splashing. Add the finely chopped tarragon and rosemary. Allow the broth to come to a simmer.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Add the roast red bell peppers and the zucchini noodles.

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Remove the pot from heat, and serve the soup warm.

Enjoy!

Roasted Red Bell Pepper Zucchini Noodle Soup with Fresh Herbs | Cooking with a Wallflower

Come join me and some of my blogger friends at Fiesta Friday where you’ll find tons of great recipes! This week’s link up is hosted by Selma @Selma’s Table and Margy @La Petite Casserole.

Roasted Red Bell Pepper Zucchini Noodle Soup
 
Prep time
Cook time
Total time
 
A delicious spring soup filled with roasted red peppers, zucchini noodles, and other vegetables and seasoned with fresh tarragon and rosemary. This roasted red pepper zucchini noodle soup is loaded with fresh ingredients, perfect for the spring.
Author:
Recipe type: Soup
Serves: 2-3 servings
Ingredients
Roasted Red Bell Peppers
  • 1 medium to large red bell pepper, quartered and deseeded
  • 1 tablespoon olive oil
Soup
  • 1 tablespoon olive oil
  • ½ small to medium onion, sliced
  • 1 large celery stalk, chopped
  • 1 cup sliced mushrooms (about 3 large ones)
  • 4 cups vegetable broth (or chicken broth)
  • 1 sprig of rosemary (about ½ teaspoon chopped)
  • 1 ½ tablespoon tarragon, chopped
  • ¼ teaspoon salt, more as needed
  • 1 medium to large zucchini, spiralized or sliced
Directions:
  1. Preheat the oven to 400F. Line a 9x9inch baking pan with foil and drizzle olive oil on the bottom. Place the quartered red bell peppers on the baking pan, and roast the red bell peppers for 15 minutes, turn them over, and roast the other side for another 15 minutes. The red bell peppers will appear slightly blackened and will have softened. Allow the red bell peppers to cool before slicing them into smaller pieces.
  2. While the red bell peppers are roasting, prepare the rest of the ingredients.
  3. Add olive oil to a medium to large pot, and allow them to warm for about a minute before adding the sliced onions, chopped celery, and sliced mushrooms.
  4. Once the vegetables have softened, pour in the broth. Add the rosemary, the tarragon, and salt. Season with more fresh herbs and salt as needed.
  5. Let the soup simmer before adding the zucchini noodles and the roasted red bell peppers. Combine the ingredients well.
  6. Remove the pot from heat.
  7. Serve the soup warm in bowls.

22 comments

  1. Matea says:

    One of my favorite parts about spring is all the fresh ingredients that are available (especially at the open market!)
    Is tarragon a spice? I’ve never used it before 🙂

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