Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

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

This is a low sodium recipe.

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

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Good manners: The noise you don't make when you're eating soup."
-Bennet Cerf, Author

The refrigerator light goes on...

You can use bottled roasted red peppers for this recipe. I have taken the time 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. The jars of red peppers that I purchase are about 12 ounces so each jar has about two red peppers in it.

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


Roasted Red Pepper Soup

Servings: 4 | Serving size: about 1 1/2 cups

Cooking Time: 45 Minutes

This recipe can easily be multiplied and keeps well for about 48 hours in the refrigerator. Serve with Beet and Shallot Salad or Caesar Salad or Cole Slaw or Coumadin Safe Cucumber and Chive Salad or Cucumber and Chive Salad or Green Bean and Mushroom Salad or Kale Salad with Pumpkin Seeds or Mushroom Salad

Roasted Red Pepper Soup recipe from Dr. Gourmet


  • 2 large red bell peppers
  • 1 tsp olive oil
  • 1 small red onion (diced)
  • 2 cloves garlic (each sliced in half)
  • 1 large rib celery (diced)
  • 1/2 cup red lentils
  • 1/2 tsp salt
  • fresh ground black pepper to taste
  • 1/2 tsp dried thyme
  • 2 cups no salt added vegetable stock
  • 4 cups water
  • 2 ounces semi-soft 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 red pepper and 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.

Nutrition Facts

Serving size: 1 1/2 cups

Servings: 4

Amount Per Serving

Calories 179 Calories from Fat 54
% Daily Value
Total Fat 6g 7%
    Saturated Fat 3g 15%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 11mg 4%
Sodium 372mg 16%
Total Carbohydrates 23g 8%
    Dietary Fiber 5g 17%
    Sugars 5g
Protein 10g
Vitamin K 13mcg