Soup Maker Spicy Roasted Red Pepper, Tomato and Lentil Soup

This delicious, warming soup is made from a rich combination of roasted red peppers, vine-ripened tomatoes, red chilli and roasted skin-on cloves of garlic. This gives the soup a great depth of flavour. The chilli gives the soup a little warmth. If you don’t like chilli, feel free to leave it out. If you like a more spicy flavour, add more chilli. 

The beauty of this soup is once you’ve got the vegetables into the oven you can get on with something else for half an hour or so. Then, once the vegetables are cooked it’s simply a matter of transferring them to  the soup maker, adding lentils and some stock and then waiting for them to cook. So this recipe is perfect for a day when you’re busy but want a hot and nourishing soup! 

Cooking Tip

Chop the vegetables quite small as this is a chunky soup so you need them to be the size they’ll be in the finished soup.

I created this in my soup maker on the chunky setting and the lentils were perfectly soft and the flavours melded together perfectly. If you don’t have a soup maker, make the roasted vegetables and then add everything else to a pan and simmer until the lentils are soft.


  • 3-4 small red peppers (or 2 large ones)
  • 1 red onion
  • 3-4 vine-ripened tomatoes
  • 3-4 cloves of skin-on garlic
  • Salt and freshly ground black pepper
  • 1/4 fresh red chilli, chopped and deseeded
  • 2 vegetable stockpots + cold water
  • Handful of red lentils, rinsed
  • Olive oil (either plain or garlic or chilli flavoured)



Pre-heat the oven to about 180oC 

Chop the red peppers, red onions, chilli, vine-ripened tomatoes in to small chunks. 

Place in an ovenproof roasting tin along with the skin-on garlic

Drizzle with olive oil and sprinkle with salt and freshly ground black pepper

Stir Well

Place in oven until the vegetables are soft. You may need to stir them a couple of times during cooking (or you can ignore them if you prefer!) 

Once the vegetables are cooked, remove the skin on garlic from the vegetables and put to one side

Place the roasted pepper mix into the soup maker, add the stockpot or stockcubes and the lentils 

Use cold water to fill up to the maximum line

Place on chunky setting and press start.

Serving Suggestions

Serve with freshly baked crusty bread or a sandwich.


This soup will keep for about 2-3 days in the fridge. 

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Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

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