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Mediterranean Roasted Red Pepper Soup

Dinner, Lunch, Soups, Vegetarian, Low Phosphorus, High Potassium, High Protein, Low Sodium


Based on 6 servings per recipe.

  • 2 tablespoons olive oil
  • 2 large onions, diced
  • 6 garlic cloves, minced
  • 1 teaspoon paprika
  • 1/2 cup lentils, rinsed and sorted
  • 3 fresh red peppers, roasted
  • 1 (28 ounce) can diced tomatoes
  • 2 cups low sodium chicken broth or water
  • 2/3 cup nonfat dry milk
  • 1 tablespoon red wine vinegar
  • 1/4 cup cashews or almonds, toasted


  1. Heat olive oil, add onions and cook slowly, stirring occasionally until onions are very soft and carmelized.
  2. Add garlic and paprika, cook for 2 minutes.
  3. Add lentils, peppers, tomatoes, and 1 cup broth.
  4. Bring to boil, reduce heat to maintain a steady simmer, cover, and cook lentils until they are soft (about 30 min).
  5. In several batches, whirl soup in blender or food processor until very smooth.
  6. Add dry milk and vinegar to the last batch.
  7. Stir together.
  8. Season with more vinegar if needs more taste and add in a little more broth if soup seems too thick.
  9. Serve topped with a sparkle of almonds or cashews and a drizzle of oil if you like.

About This Recipe

This delicious soup has a sweet distinctive flavor that you will love as much as tomato soup.

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