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Roasted Bell Pepper Soup with Low-Fat Yogurt
Recipe

Roasted Bell Pepper Soup with Low-Fat Yogurt

Starter • South Africa

A comforting, everyday soup made from oven-roasted peppers, onion and tomato, blended smooth and finished with a spoonful of low-fat plain yogurt.

Why smarter

Roasting brings big flavour without needing cream or lots of oil. Low-fat yogurt adds creaminess and protein while keeping the soup light but satisfying.

Chef tip

For an extra-smooth texture, blend very well and pass through a sieve—especially if your peppers have thicker skins.

Soft line

Warm, vibrant and perfect with a slice of wholewheat toast.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Red bell peppers, halved and deseeded 4.000 medium red bell peppers
2 Canola oil 1.000 tbsp canola oil plus a little extra if needed
3 Onion, chopped 1.000 medium onion
4 Garlic cloves, crushed 2.000 cloves garlic
5 Smoked paprika 1.000 tsp smoked paprika or sweet paprika
6 Ground cumin 0.500 tsp ground cumin
7 Tomato paste 1.000 tbsp tomato paste
8 Vegetable stock 750.000 ml vegetable stock low-salt if available
9 Salt 0.500 tsp salt to taste
10 Black pepper 0.250 tsp black pepper to taste
11 Fresh lemon juice 1.000 tbsp lemon juice to brighten
12 Low-fat plain yogurt 0.500 cup low-fat plain yogurt for serving (about 1 tbsp per bowl)
13 Chopped fresh parsley 2.000 tbsp parsley optional garnish

Method

  1. Heat the oven to 220°C. Place the peppers cut-side down on a baking tray, lightly brush or spray with a little of the canola oil, and roast for 20–25 minutes until blistered and soft.
  2. Transfer roasted peppers to a bowl and cover for 5 minutes to steam. Peel off most of the skins (optional but makes the soup smoother).
  3. In a medium pot, heat the remaining 1 tbsp canola oil over medium heat. Sauté the onion for 5–6 minutes until soft.
  4. Add garlic, smoked paprika and cumin. Cook for 30–60 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute to deepen the flavour.
  6. Add the roasted peppers and vegetable stock. Bring to a simmer and cook for 8–10 minutes.
  7. Blend until smooth (stick blender or jug blender). If needed, thin with a splash of water or stock to your preferred consistency.
  8. Season with salt, black pepper and lemon juice. Serve hot with a spoonful of low-fat yogurt swirled on top and parsley if using.