Creamy Red Bell Pepper Soup with Paprika
Only a couple of minutes working time, few ingredients, and the result is delicious with an exquisite pepper note. This is summer on my plate.
- 1 onion
- 5 red peppers
- 2 tablespoons rapeseed oil
- 1 teaspoon ground sweet paprika
- 1 teaspoon ground hot paprika
- 300 ml tomato passata
- 600 ml water
- Juice from ½ lemon
- 2-3 tablespoons of yogurt
- Bread optional
Peel and chop the onion.
Wash the bell peppers, remove the stalks and cores. Chop the bell peppers into small pieces.
Heat the oil in a pot and fry the onion and bell pepper pieces for a few minutes with the lid on until the onion is translucent and the pepper starts turning soft and fragrant (about 10 minutes).
Add sweet and hot paprika powder to the pot and sauté briefly.
Add water and tomato passata to the pot. Simmer with the lid on until the bell pepper is completely soft (10-15 minutes).
Add lemon juice, salt, pepper, and blend until you get a creamy consistency (I used an immersion blender).
Taste test and season with more salt and pepper if necessary.
Serve the soup with a dash of yogurt and - if desired - with bread.