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Roasted Pepper Soup

Name: Roasted Pepper Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Roasted Pepper Soup
Ingredients: 6 large red bell peppers; 2 red onions; 3 cloves of garlic; 2 tablespoons of olive oil; 700 ml vegetable stock; 1 teaspoon of dried thyme; 0.5 teaspoon of salt; 0.5 teaspoon of black pepper

Roasted Pepper Soup is a warm and comforting dish made with fresh vegetables. This recipe uses red bell peppers and garlic to create a rich flavour. You simply roast the ingredients until they are soft and slightly charred. After blending everything together, you get a smooth and creamy texture without needing much cream. It is a great option for a light lunch or a healthy dinner.

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Why roasted pepper soup is so popular

Making roasted pepper soup at home is much better than buying a tinned version. The roasting process brings out the natural sweetness of the peppers and gives them a smoky taste. You can easily adjust the thickness by adding more or less vegetable stock. This recipe is simple to follow and uses basic ingredients you probably already have in your kitchen.

Step by step: roasted pepper soup

Step 1

Roast vegetables: Preheat your oven to 200 degrees. Slice the peppers and onions into large chunks and place them on a baking tray with the garlic cloves. Drizzle with olive oil and roast for 25 minutes until the skins are soft.

Step 2

Peel and simmer: Remove the tray from the oven and let the vegetables cool slightly. Squeeze the garlic out of its skin and put everything into a large saucepan. Pour in the vegetable stock and add the dried thyme.

Step 3

Blend: Bring the mixture to a gentle boil and then turn down the heat to simmer for 10 minutes. Use a stick blender to process the soup until it is completely smooth. You can add a splash of water if the consistency is too thick.

Step 4

Season and serve: Add salt and pepper to taste and stir the soup well. Ladle the hot soup into bowls and serve with a piece of crusty bread. You can add a drizzle of olive oil or some fresh herbs on top.

Useful tips for roasted pepper soup

For the best roasted pepper soup, make sure the peppers have some dark charred spots after roasting. This adds a deeper smoky flavour to the final dish. If you prefer a very smooth texture, you can pass the blended soup through a fine sieve to remove any remaining bits of skin. You can also roast a few tomatoes along with the peppers for extra acidity and depth.

If the soup tastes a bit flat, a small squeeze of lemon juice can brighten the flavours before serving. Leftovers keep well in the fridge for up to three days. It is also a very freezer friendly meal that tastes just as good after being thawed and reheated.

You can also try these recipes: veal tartare, minced beef with rice or pan-fried frozen salmon.

Ingredients

servings

Adjust quantity

6 large red bell peppers
2 red onions
3 cloves of garlic
2 tablespoons of olive oil
700 ml vegetable stock
1 teaspoon of dried thyme
0.5 teaspoon of salt
0.5 teaspoon of black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:582 kJ / 139 kcal
Fat:9 g
- of which saturates:1.3 g
Carbohydrates:14.7 g
- of which sugars:10 g
Protein:2.5 g
Fibre:4 g
Salt:375 mg

You can keep this roasted pepper soup in an airtight container in the fridge for up to three days. Make sure the soup has cooled down completely before putting it in the refrigerator. When you want to eat it again, simply reheat it in a pan on the stove until it is piping hot.

Can I freeze roasted pepper soup for later?

Yes, roasted pepper soup freezes very well for up to three months. Pour the cooled soup into freezer bags or containers, leaving a little space at the top for expansion. Thaw it overnight in the fridge before reheating it gently on the hob.

What can I serve with red pepper soup?

This dish goes perfectly with a slice of warm crusty bread or a grilled cheese sandwich. You could also serve it with a handful of croutons or a side salad for a more filling meal. A small dollop of Greek yoghurt or cream on top adds a nice richness to the vegetables.