Roasted Red Bell Pepper Zucchini Noodle Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
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 Peppers
  • 1 medium to large red bell pepper, quartered and deseeded
  • 1 tablespoon olive oil
  • 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
  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.
Recipe by Cooking with a Wallflower at