Roasted Bell Pepper Soup Recipe

Bell Pepper soup

Roasted Bell Pepper Soup Recipe

This is a light and colorful bell pepper soup. It fits perfectly as a stand-alone dish or appetizer.
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Servings: 4
Prep Time 15 minutes
Cook Time 25 minutes


  • 3 red bell pepper
  • 4 garlic
  • 1 red onion
  • ½ cup red lentils dry uncooked
  • 1 ½ vegetable bullion
  • 2 cup water
  • 1 tbsp red wine vinegar
  • ½ tbsp paprika powder
  • 2 tbsp olive oil or butter
  • chili powder to taste
  • salt to taste
  • pepper to taste


  • Preheat the oven to 525F (275C),
  • Split the bell pepper, onion and garlic.
  • Lay them down on an oven tray and add olive oil to them. Add lots of paprika powder.
  • Roast in the oven until the bell pepper skin starts to get color. Remove the tray.
  • Peel the bell pepper.
  • Add all the vegetables in a pot along with olive oil. Let it fizz while you stir.
  • Add the red lentils, water and vegetable bullion.
  • Stir and let it cook on middle heat for 5-10 mintues.
  • Blend the soup with a stick blender.
  • Add chili powder, red wine vinegar, salt and pepper to taste. You can eat it now or let it cook for another 5 minutes.


  • Add water if you want the soup to be thinner, or let it cook if you want it to be thicker.
  • Garnish with crispy bacon and pumpkin seeds.
  • Serve with tasty bread.


Calories: 123kcal | Carbohydrates: 22g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 455mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2794IU | Vitamin C: 118mg | Calcium: 34mg | Iron: 2mg

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