Red Pepper Soup

Red pepper soup is wonderful all year round, warming in the winter but light enough to be enjoyed in the summer months.

Register to The Cooking Hacks if you want to modify recipes and unlock some features. The free account will have some limitations, to unlock everything you will have to subscribe to a Premium account. Find here more details.

red pepper soup
Recipe AuthorAlice Cameron
Date24 July 2019
People4
MachineManual Mode
Preparation time 12 Minutes
Cooking time 1 Hour 10 Minutes
Total time 1 Hour 22 Minutes
Cooking typesHob recipes
Recipe typesSoup recipes

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.

Ingredient list

IngredientQtaUMNotes
Onion 80g
Celery 100g
Passata 500ml
IngredientQtaUMNotes
Garlic 1clove
Salt 0to taste
Stock 500ml
Chilli powder 0.5TSP (UK)

Step nr: 1 - Preheat the oven

TimeNo times for this step
Temperature200 Degrees Celsius

Preheat oven to 200˚C and line a baking tray with baking parchment.

Step nr: 2 - Cut the peppers and onions

Ingredient list for step nr: 2

IngredientQtaUMNotes
Red peppers 600gram
IngredientQtaUMNotes
Onion 80gram
Preparation time 5 Minutes
Total time 5 Minutes

Cut peppers in half and remove the stalk and the seeds. Cut the onion in half, remove ends and separate the layers.

Step nr: 3 - Roast the peppers in oven

Ingredient list for step nr: 3

IngredientQtaUMNotes
Red peppers 600gram
Onion 80gram
IngredientQtaUMNotes
Extra Virgin Olive Oil 1tablespoon (UK)
Garlic 1clove
Cooking time 30 Minutes
Total time 30 Minutes
Temperature200 Degrees Celsius

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.

Step nr: 4 - Chop and sautee the celery

Ingredient list for step nr: 4

IngredientQtaUMNotes
Celery 100gram
IngredientQtaUMNotes
Extra Virgin Olive Oil 1tablespoon (UK)
Cooking time 5 Minutes
Total time 5 Minutes
Temperature120 Degrees Celsius

Roughly chop celery and gently sautee it in a large saucepan, stirring occasionally.

Step nr: 5 - Remove the skin from peppers

Preparation time 5 Minutes
Total time 5 Minutes

Remove the baking tray from the oven and carefully remove the skin from the peppers and garlic.

Step nr: 6 - Cook the soup

Ingredient list for step nr: 6

IngredientQtaUMNotes
Red peppers 600gram
Onion 80gram
Celery 100gram
Passata 500milliliter
IngredientQtaUMNotes
Garlic 1clove
Stock 500milliliter
Chilli powder 0.5teaspoon (UK)
Cooking time 30 Minutes
Total time 30 Minutes
Temperature100 Degrees Celsius

Add the peppers and garlic to the saucepan with the vegetable stock, chilli powder, and the passata. Cook the vegetables.

Step nr: 7 - Blend the soup

Preparation time 2 Minutes
Total time 2 Minutes

Remove the saucepan from the heat and using a hand blender blend until the soup is smooth.

Step nr: 8 - Simmer the soup

Cooking time 5 Minutes
Total time 5 Minutes
Temperature100 Degrees Celsius

Stir well and place the saucepan back on a heat and bring up to a gentle simmer, stirring occasionally.

Step nr: 9 - Season and serve

Ingredient list for step nr: 9

IngredientQtaUMNotes
Salt 0to taste

Taste and adjust seasoning before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

On this website we use first or third-party tools that store small files (cookie) on your device. Cookies are normally used to allow the site to run properly (technical cookies), to generate navigation usage reports (statistics cookies) and to suitable advertise our services/products (profiling cookies). We can directly use technical cookies, but you have the right to choose whether or not to enable statistical and profiling cookies. Enabling these cookies, you help us to offer you a better experience. Cookie policy