Low FODMAP paprikasoep in een kommetje met een lepel erin

Low FODMAP roasted bell pepper soup

If I want to make a simple Christmas dinner, I often pick soup as a starter. Soup is delicious, but often quick to maken and good to prepare. And that is perfect if you don’t want to spend hours in the kitchen on Christmas day. Today I have a simple recipe for a low FODMAP roasted bell pepper soup. This recipe is also vegan, gluten-free and lactose-free. 

You only need a handful of ingredients for this soup. I made the bell pepper soup with bell peppers, tomato, Italian herb mix, tomato paste and stock. You roast the bell peppers in the oven to give the soup a delicious roasted bell pepper flavour. 

I love a creamy topping in a soup. I used the vegan oat fraiche by Oatly as a replacement for crème fraîche. You could also use another vegan cream substitute, if oat fraiche is not available where you live. If you don’t mind this soup not being vegan, you can also use lactose-free crème fraîche. I served the soup with some slices of low FODMAP baguette. 

Will you let me know if you have made my low FODMAP roasted bell pepper soup? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

low FODMAP roasted bell pepper soup in a bowl

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low FODMAP roasted bell pepper soup in a bowl with a spoon in it

Low FODMAP roasted bell pepper soup

  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 4 1x
  • Diet: Vegan


A delicious vegan soup for Christmas dinner: low FODMAP roasted bell pepper soup. Roasted bell peppers, tomato and a little oat fraiche as a topping. Gluten-free and lactose-free.


  • 3 red bell peppers
  • 2 tomatoes
  • 700 ml (3 cups) stock (make sure to use a low FODMAP stock cube / stock powder)
  • 70 g (2.5 oz) tomato paste
  • 1 tsp Italian herbs
  • A splash of olive oil
  • Salt and pepper to taste
  • Optional: oat fraiche or another vegan cream as a topping


  1. Pre-heat the oven to 180 degrees Celsius (350 F).
  2. Cut the bell peppers into slices and remove the seeds. Put on a baking sheet covered with baking parchment.
  3. Bake the bell peppers in the oven for 20-30 minutes, until the skin has darkened. Leave to cool down for a little bit and then peel off the skin.
  4. Cut the tomatoes and the bell peppers into pieces.
  5. Heat some olive oil in a soup pan and add the pieces of bell pepper and tomato. Fry for 2-3 minutes.
  6. Add the stock, tomato paste and Italian herbs and stir well.
  7. Bring the soup to a boil and leave to simmer for 20 minutes. Then blend the soup with an immersion blender until smooth.
  8. Taste the soup and add salt and pepper to taste.
  9. Optional: top with a teaspoon of vegan creme fraiche.
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Starter
  • Method: Boiling
  • Cuisine: International


  • Serving Size: 1 serving (1/4 of the recipe)
  • Calories: 80
  • Fat: 3
  • Carbohydrates: 8
  • Fiber: 2
  • Protein: 3

Keywords: vegan soup, low FODMAP soup, bell pepper soup, roasted bell pepper soup, christmas recipe

low FODMAP roasted bell pepper soup in a bowl with a spoon in it

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