Roasted Red Pepper Soup



Serving size

about 1 1/2 cups
about 2 hours total but 20 minutes active cooking time

This recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Serve with a side salad and a whole wheat or gluten free roll.

Roasted Red Pepper Soup


2 Large Red bell peppers
1 tsp. Olive oil
1 small Red onion (diced)
2 clove Garlic, raw (each sliced in half)
1 Large stalk Celery, raw (diced)
1/2 cup Red Lentils
1/2 tsp. Salt
1 to taste Black pepper
1/2 tsp., leaves Dried thyme
2 cups No salt added vegetable stock
4 cup Water
2 ounce Semisoft goat cheese


Preheat the oven to broil.

Place the peppers in the oven and roast, turning frequently, until blackened on all sides.

Remove and place in a brown paper bag. Allow them to cool.

After the peppers are cooled peel them and then seed and mince.

Place a large sauce pan over medium heat and add the olive oil.

Add the red onion and garlic and cook for about 3 minutes.  Stir frequently.

Add the celery and cook for about 3 minutes.  Stir frequently.

Add the lentils, salt, pepper, thyme and water.

Reduce the heat until the water is simmering.

Cook for 30 minutes.  Stir occasionally.

Remove from the heat and add the goat cheese.

Let the soup cool for about 10 minutes stirring occasionally to help the goat cheese melt.

Using a blender or stick blender puree until smooth.

Reheat and serve.

Serve this recipe with one of these vegetable side dishes.

Beet and Shallot Salad

Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…

Caesar Salad

Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…

Cole Slaw

Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender. Blend on low while slowly adding the vinegar. Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously. As the sauce heats, check the temperature with a…

Cucumber and Chive Salad

Mix all ingredients together and chill before serving.

Green Bean and Mushroom Salad

Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…

Kale Salad with Pumpkin Seeds

Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Serve with gluten-free roll.


This is NOT a low sodium recipe.

Recipe Notes

You can use bottled roasted red peppers for this recipe. We have tested to see how a large red pepper compares to the bottled. The flavor is really close — especially in a soup like this one. A large red pepper roasted, peeled and seeded is about 6 ounces. Jars of red peppers are usually around 12 ounces so each jar has about two red peppers in it.  If you use more than the 12 ounces because the jar is larger, that is OK.  The flavor will be even richer.

Most roasted red peppers are packed in water with minimal salt but look carefully because some will have more salt and others are packed in oil.

"Good manners: The noise you don't make when you're eating soup."

Bennet Cerf, Author