Smoky Bell Pepper Soup with Reposado Tequila

Bell pepper soup has become a staple in kitchens worldwide, cherished for its rich, vibrant flavor and velvety texture. Though its precise origins are hard to pinpoint, bell peppers themselves are native to Central and South America, where they have been cultivated for thousands of years. This versatile ingredient was introduced to Europe in the 15th century, quickly becoming a favorite in Mediterranean cuisine. Bell pepper soup likely evolved as an economical and delicious way to utilize abundant harvests, with recipes adapted regionally to incorporate local spices and herbs.

The combination of roasted bell peppers, warm spices, and reposado tequila in this recipe pays homage to its Central American roots while adding a modern twist. Perfect for canning, this soup captures the essence of roasted vegetables and preserves their smoky, sweet flavor to enjoy all year long. With a balance of tangy apple cider vinegar, earthy spices, and a touch of tequila, this soup is a bold, comforting dish that speaks to tradition and innovation alike.

Smoky Bell Pepper Soup with Reposado Tequila

Whether using fresh or frozen bell peppers, this deliciously smooth soup will surely please the palette. The soups flavor is enhanced by the addition of South Bound Reposado Tequila. Its smokey, slightly sweet and earthy notes complement the peppers beautifully. The apple cider vinegar will bring a subtle tang while the warmth from coriander and ground cloves adds depth and complexity. Serve it hot topped with freshly chopped cilantro and crumbled bacon.

Makes about 5 quarts or 10 pints

Ingredients

• 2 T avocado (or olive) oil
• 2 medium sweet onions, diced (2 cups)
• 4 medium carrots, peeled and chopped (2 cups)
• 4 garlic cloves, minced
• 2 tsp ground coriander
• ¼ tsp ground cloves
• 1 tsp salt (optional)
• ¼ cup reposado tequila
• 4 lbs. green, red, orange, and yellow bell peppers (about 10 large), halved and seeded (7 cups)
• 8 cups vegetable or chicken broth
• ¼ cup apple cider vinegar
• 1 T granulated sugar, honey or agave syrup (optional, for sweetness)

Instructions

1. In a large stockpot, heat the avocado oil over medium heat. Add the onions, carrots, and garlic. Sauté for 5–7 minutes, until onions are softened and fragrant. Add the coriander, cloves, and salt to the pot, stirring to coat the vegetables.
2. Pour in the reposado tequila, stirring to deglaze the pot. Let it simmer for 1–2 minutes to cook off the alcohol. Add the bell peppers, broth, vinegar, and sugar to the pot. Bring to a boil, then reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld.
3. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, being careful with the hot liquid. Taste the soup and adjust seasoning with more salt or a touch of sugar/honey if needed. Return to a boil, then reduce heat to low and simmer for an additional 10 minutes, stirring often.
4. Using a funnel, ladle the soup into jars and fill to a generous 1 ¼-inch of headspace. Wipe each jar rim with a washcloth dipped in vinegar. Place lids and rings on each jar and hand tighten.
5. Process in a pressure canner at 10 PSI or according to your elevation and canner type. Quarts process for 75 minutes and pints for 60 minutes.

Ingredient Tip: Roast the Peppers to give greater depth to the soups flavor. To do so, preheat your oven to 425°F (220°C). Place the halved bell peppers, cut side down, on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until the skins are charred and blistered. Remove the peppers and place them in a bowl covered with plastic wrap or a clean kitchen towel for 10 minutes to steam. Peel off the skins and set the roasted peppers aside.

Whether you’re serving it fresh or pulling a jar from your pantry on a chilly evening, this Smoky Roasted Bell Pepper Soup offers a taste of warmth and nostalgia. Its rich, complex flavors and creamy texture make it a versatile dish—serve it as a starter, a light lunch, or a hearty meal paired with crusty bread. Pressure canning this recipe ensures you’ll always have a convenient, homemade option ready to enjoy.

Canning Recipe Tips and Information

1. It is best to give additional headspace to pureed soups such as Carrot Soup, Asparagus Soup, and Smokey Bell Pepper Soup. Giving each jar a generous inch (1-1/4 inch) of headspace permits the very hot, active soup room to expand during processing preventing food particles from encroaching onto the jar rim which could prevent the lid for sealing. The added headspace also prevents food from siphoning out of the jar during processing.
2. Don’t be surprised to see a ring of dark oil at the top of the jar after processing. The natural oils from the bell peppers in addition to the avocado (or olive) oil used in the recipe rises to the surface and settles. Giving the recipe’s ingredients the oil darkens, looking almost black. This is normal. If you wish, you may disperse the oil by gently moving the sealed jar around while cleaning it prior to storage.
3. If you do not consume alcohol and wish to omit the tequila from this recipe, you may safely do so and replace it with 1/4 cup of broth or water. Please know doing so will affect the intended flavor profile of the recipe but will not affect its safety.
4. The skin of a bell pepper can have a bitter taste. This is why we add an acid (tequila and apple cider vinegar) and a sweetener (sugar, honey or agave) to the soup to offset this natural bitterness. You may also blanch and peel your bell peppers prior to creating the soup, or use the Ingredient Tip and roast the bell peppers for this recipe.
5. An immersion blender offers convenience when creating soup recipes to preserve in a jar. If you do not have one, not to worry, you may work in batches using your food processor. If you have a Vitamix, just know you must boil your soup after processing for an additional 20 minutes to remove the trapped air prior to canning. A Vitamix works with such speed it creates air pockets within the soup. These air pockets, no matter how tiny, which work against us in home canning causing siphoning during pressure canning. Because the air within the foods fibers must go somewhere, it is best to expel the air by boiling in a pan rather than expelling from the jar during pressure canning.

Smoky Bell Pepper Soup with Reposado Tequila

Recipe by The Canning Diva

5.0 from 1 vote

Servings

5 quarts or 10 pints

servings

Prep time

30

minutes

Whether using fresh or frozen bell peppers, this deliciously smooth soup will surely please the palette. The soups flavor is enhanced by the addition of South Bound Reposado Tequila. Its smokey, slightly sweet and earthy notes complement the peppers beautifully. The apple cider vinegar will bring a subtle tang while the warmth from coriander and ground cloves adds depth and complexity. Serve it hot topped with freshly chopped cilantro and crumbled bacon.

Ingredients

US Metric

• 2 T 2 avocado (or olive) oil

• 2 medium 2 sweet onions, diced (2 cups)

• 4 medium 4 carrots, peeled and chopped (2 cups)

• 4 4 garlic cloves, minced

• 2 tsp 2 ground coriander

• ¼ tsp ground cloves

• 1 tsp 1 salt (optional)

• ¼ cup reposado tequila

• 4 lbs. 4 green, red, orange, and yellow bell peppers (about 10 large), halved and seeded (7 cups)

• 8 cups 8 vegetable or chicken broth

• ¼ cup apple cider vinegar

• 1 T 1 granulated sugar, honey or agave syrup (optional, for sweetness)

Instructions

• In a large stockpot, heat the avocado oil over medium heat. Add the onions, carrots, and garlic. Sauté for 5–7 minutes, until onions are softened and fragrant. Add the coriander, cloves, and salt to the pot, stirring to coat the vegetables.
• Pour in the reposado tequila, stirring to deglaze the pot. Let it simmer for 1–2 minutes to cook off the alcohol. Add the bell peppers, broth, vinegar, and sugar to the pot. Bring to a boil, then reduce the heat and let the soup simmer for 20 minutes, allowing the flavors to meld.
• Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender, being careful with the hot liquid. Taste the soup and adjust seasoning with more salt or a touch of sugar/honey if needed. Return to a boil, then reduce heat to low and simmer for an additional 10 minutes, stirring often.
• Using a funnel, ladle the soup into jars and fill to a generous 1 ¼-inch of headspace. Wipe each jar rim with a washcloth dipped in vinegar. Place lids and rings on each jar and hand tighten.
• Process in a pressure canner at 10 PSI or according to your elevation and canner type. Quarts process for 75 minutes and pints for 60 minutes.

Notes

Did you make this recipe?

Tag @canningdiva on Instagram and hashtag it with #thecanningdiva

Like this recipe?

Follow @canningdiva on Pinterest

Drunken Pork Stew: A Hearty Canning Recipe with Flavorful Flair