Red bell pepper soup

A comfort food for Jan, since it’s a recipe his mother makes often. I like it too, but I have to admit I wasn’t much of a soup person until I spent a couple of often-below-zero-temperatures winters here.

Red bell pepper soup

Red bell pepper soup


  • 2 red bell peppers, roughly chopped
  • 2 onions, roughly chopped
  • 500 gr tomato pieces (tin or brick)
  • 1 l veggie broth (from cubes / powder / granules is fine)
  • 40 gr pre-cooked wheat (or bulgur)
  • 2 tbsp (50 gr) goat cheese (the kind to spread on bread)
  • 3 tbsp light cream
  • salt & pepper
  • chopped chives, for serving


  1. In a soup pot, put the bell peppers, the onions, the tomato pieces and the broth. Bring everything to the boil, lower heat to simmer, and cook for 20 minutes.
  2. Mix the soup with an immersion blender (or in batches in a jug blender) until smooth. (Sieve if desired, but I never do).
  3. Bring soup to a simmer, add the wheat and cook for 10-15 minutes (whatever it says on the package).
  4. Remove soup from heat, add goat cheese and cream and stir to combine. Season to taste (salt might not be needed at all depending on broth and cheese).
  5. Serve in bowls with chopped chives sprinkled on top.

Makes 8 servings

Nutritional info:

Calories: 78
Protein: 3 gr
Fat: 2 gr
Carbs: 14 gr

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