Roasted Red Pepper Soup

A great cool-weather summer recipe, this light roasted red pepper soup is made with red lentils and roasted peppers, onion, and garlic.

Course Soup, Soups and Stews, Summer

Cuisine American, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 228kcal

Preheat the oven to 200°C (400°F).
Cut the red pepper into large chunks (be sure to remove the stems and seeds) and place in a large casserole dish or on a lined baking sheet. Add the onion and garlic, then mix with the oil, salt, pepper, paprika, and cayenne pepper.
2 large red peppers, 1 medium onion, 4 cloves garlic, 1 teaspoon olive oil, ½ teaspoon sea salt, ½ teaspoon black pepper, ½ teaspoon sweet paprika, ¼ teaspoon cayenne pepper
Roast for 20-25 minutes, or until the vegetables are browned. If you notice some smaller edge pieces burning, stir partway through the cooking time. Once finished, set aside to cool slightly so that you can peel the garlic.
Add the roasted vegetables to a large soup pot with the canned tomatoes, broth, lentils, and additional salt. Bring to a boil, then reduce the heat to simmer, lid on, for about 15 minutes or until the lentils are cooked.
400 grams canned tomatoes, 1 litre vegetable broth, 150 grams dried red lentils, 1 teaspoon sea salt
Remove from the heat and puree the soup with an immersion blender (or heat-safe standing blender). Taste and season to your taste.
Serve hot with some kind of cream. Leftovers can be stored for a couple of days in the refrigerator and freeze well.