Red Bell Pepper and Fava Bean Soup

Recipe from What's For Lunch, Honey?


5 yellow bell peppers, deseeded and cut in halves
2-3 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, sliced
2 teaspoons paprika powder
11/4 liter vegetable stock
200g fava beans, shelled and blanched
120-130g sundried tomatoes in oil, drained and sliced
Salt and pepper
juice of 1/2 lemon.


  1. Preheat oven to 180 degrees C. Brush a baking sheet with some olive oil.

  2. In a bowl toss the bell pepper halves with 1 tablespoon oil and a pinch of salt then place the bell pepper halves, skin side up, on the baking sheet. Roast for about 15-20 minutes until the skins have browned. Remove from oven and cover with a kitchen towel.

  3. In a large pot heat 1 tablespoon oil to medium and sauté onions and garlic until they begin to release their aromas and turn translucent – about 5 minutes.

  4. Peel the skins off the bell peppers, then add them together with the paprika powder to the garlic and onions. Sauté on high heat for another minute or so.

  5. Pour in the stock and bring to a boil, then reduce heat and allow to simmer for 15-20 minutes. Add about 150g of the blanched fava beans and simmer for another 15 minutes.

  6. Once the fava beans are soft, puree the mixture until smooth and creamy. Alternatively you can pour into a blender and blend the soup. Season to taste.

  7. In the meantime, heat the remaining olive oil in a pan and satuèe the rest of the fava beans with some salt and pepper. Add the sun-dried tomatoes and quickly toss. Drizzle some of the lemon juice. Set aside.

  8. Serve the soup in warm bowls and top with the sautéed fava bean and sun-dried tomato mixture.

Food Guide Tips:

You’ll find everything you need to know about the ingredients below in my food guide section:

- Bell Peppers

- Tomatoes