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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.
Course: Soup
Keyword: gluten-free, vegan
Servings: 3



  • 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
  • Salt
  • Pepper


  • 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.