Split Pea Red Pepper Soup Recipe

This earthy split-pea red pepper soup with roasted garlic and onion, and a dash of nutmeg, is full of flavor and perfect for healthy meal prep.

WHAT MAKES THIS SOUP SPECIAL?

Roasted red pepper!
I absolutely love red peppers. They are my favorite.
While I eat plenty of raw red peppers, roasting them intensifies their flavor, making them a tad sweeter and smokier.
And as you know, they are super healthy, too.
Protein forward.
I often add hard-boiled eggs or cooked quinoa instead of pasta, making it a
complete protein meal.
Comfort food without being heavy.
Split peas are thick and filling, but not greasy. This split pea soup is cozy and nutritious. It feels indulgent without weighing you down.
And it’s perfect for cold days.
Roasted garlic!
While you can saute raw garlic with diced onion and carrot, try roasting it with peppers. Roasting transforms it into a whole new level of deliciousness.

Wash and half peppers. Discard the seeds.
Place them skin-side up on a baking sheet, lined with parchment or foil.
Roast at 400°F (205 °C) until skin is blistered all over, but not blackened.
I prefer light-colored blisters over black, charred skin. Completely black charred peppers are not my thing.
After the skin is blistered, remove the peppers from the oven.
Cover them well with foil/parchment, then top with a kitchen towel.
Allow to steam for 10-15 minutes.
Peel peppers, discard the paper-thin skin.

Short on time to roast the peppers and garlic

If you don’t have time to roast the peppers and garlic for split pea red pepper soup, you can sauté diced peppers with onions and carrots.

Use broth

For the very best flavor, use broth. Either bone broth, chicken, or vegetable broth.

Nutmeg

Use freshly zested nutmeg for the best flavor.

Split Peas

Wash and rinse them well.
Don’t add salt too early in the cooking process. It may inhibit the softening of the peas.

DELICIOUS SOUP RECIPES

Hearty, protein-rich soup. Serves 4-6 people.

Course Soup

Cuisine French, Mediterranean

Keyword roasted pepper soup, split pea soup

Servings 6 servings

Author Hani

Heat 1 tablespoon of olive oil, add diced onion and cook until translucent and lightly golden.
Add diced carrots. Season with salt and pepper. Saute for 2 minutes.
Add washed, well-rinsed split peas (1 cup, 230 grams), chopped roasted pepper, and roasted garlic. Pour in 2 cups of chicken stock. Stir well.
Bring to a simmer and cook on low heat, stirring occasionally. Season with salt and pepper as needed.
Cook until the peas are almost tender, then add the remaining chicken stock and potatoes (2 medium, peeled and cubed).
Bring to a simmer again and cook until the potatoes are fork-tender.
I like the soups to be thick.
If you prefer thinner soup, add more chicken stock.
Stir in freshly grated nutmeg (1/4 teaspoon)

This recipe was published on September 24, 2013. On January 16, 2026, I updated this recipe with next text and a recipe card.