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.