Red pepper soup is wonderful all year round, warming in the winter but light enough to be enjoyed in the summer months.
Whip up this super easy red pepper soup in no time at all! It’s perfect for a light dinner or as a starter. Our aim for this recipe was to make it as healthy as possible while maintaining great taste and flavour!
When they are roasted red peppers sweeten and their flavours intensify, making a really rich and hearty soup – its pure and simple comfort food! We decided to include a pinch of chilli powder for an extra kick and to offset some of the sweetness but if you’re not a fan of spice you can simply leave it out!
We have used passata as it really speeds up the process but you can easily substitute it for fresh tomatoes. Bear in mind they may need some extra cooking time!
Red peppers are readily available all year round but they are especially good in spring and summertime. A good option in the winter is to use pre-roasted red peppers, they are usually stored in jars and taste amazing!
As an artistic flourish, we have finished each serving with a drizzle of single cream and a good pinch of freshly cracked black pepper. The way to get the best effect is to first pour the cream onto a spoon. This allows you to create these beautiful decorative effects easily.
Red peppers are seriously nutritious! They contain loads of Vitamin C, Vitamin A, Vitamin B6, Folate. Vitamin B6. It also helps your body to absorb iron preventing anaemia.
Most recipes for red pepper soup include a lot of cream and oil, we think this is a bit needless as when you blend peppers the texture is already so incredible without it why would you want to change that? If you don’t believe us try it for yourself!
In a nutshell, red pepper soup is comforting, healthy and packed full of flavour. We can’t stress enough how fantastic this red pepper soup is, It will soon become one of your go-to dishes! What’s more this soup is completely vegetarian and vegan.
Preheat oven to 200˚C and line a baking tray with baking parchment.
Cut peppers in half and remove the stalk and the seeds. Cut the onion in half, remove ends and separate the layers.
Place the peppers and onions on the baking tray (round side up). Crush garlic with the back of a knife and add that too. Drizzle with olive oil and sprinkle with salt. Place the tray in the middle of the oven and roast until tender.
Roughly chop celery and gently sautee it in a large saucepan, stirring occasionally.
Remove the baking tray from the oven and carefully remove the skin from the peppers and garlic.
Add the peppers and garlic to the saucepan with the vegetable stock, chilli powder, and the passata. Cook the vegetables.
Remove the saucepan from the heat and using a hand blender blend until the soup is smooth.
Stir well and place the saucepan back on a heat and bring up to a gentle simmer, stirring occasionally.
Taste and adjust seasoning before serving.
