This year our garden has been incredibly productive growing everything from Pumpkins to Peppers. This delicious Roasted Sweet Pepper Soup is one that I have made and then frozen to bring out in the winter and serve with a delicious fresh loaf of bread. So here we go our perfect Rainy Day Soup that’s delicious to make and everyone enjoys a yummy Roasted Red Pepper Soup.
Roasted Sweet Pepper Soup
We’ve only grown red and orange/yellow peppers this year so these are the ones that we have used in the soup recipe.
I find the green sweet or bell peppers a little bit bitter so we only use them in stews and casseroles and other family meals rather than in soups or raw.
The combination of the spices we’ve added to the roasted peppers really bring out the flavour and although the kids like it a little less spicey the hit of cayenne really warms you up after exploring outside on an autumn or winter morning.
Roasting Bell Peppers
I’ve made this family soup recipe 2 ways the first is roasting them in a roasting tin with cloves or even whole garlic.
This takes around 25 minutes and produced a bit of a richer flavour.
The second way and one that saves a few minutes (20 minutes on high heat until blackened) are to grill them this produces a smokier flavour and one that as a family we prefer.
Then I add the garlic in with the onions when browning them instead of roasting them with the first method.
I suggest you try them both and see what you as a family prefer to do.
How to Freeze your Roasted Sweet Pepper Soup
With a batch of soup, I love to freeze it so that I can bring it out for lunches later in the year. It allows us to have out of season food made with fresh ingredients at the time.
Just make sure that the soup is thoroughly cooled then place in a container and freeze.
When you come to use it. Remove and allow to defrost for around 3 hours and then rewarm and serve with delicious homemade bread.
What to use if you don’t have Sumac!
So Sumac is a new spice to us but after trying it a few times we have found it to be delicious. But, if you don’t have any then add a teaspoon of lemon or lime zest instead and it will help with the flavour!
Roasted Sweet Red and Orange Pepper Soup
- Baking Tray
- Hand blender or blender
- Soup Pan
- 5 sweet red peppers
- 1 bulb of garlic
- 2 Tablespoons olive oil extra virgin
- 2 medium onions chopped
- 1 Tablespoon paprika or more to taste
- 1 teaspoon sumac to taste
- 1 teaspoon cayenne pepper to taste
- Salt and pepper to taste
- 1 l vegetable stock
- Preheat oven to 220C
- Line a large baking tray with greaseproof paper and set aside.
- Clean your sweet peppers and cut each in half.
- Remove seeds and stem, then place cut side down on your baking tray.
- Place the peeled garlic cloves on the tray as well.
- Roast the peppers for 25 minutes until browned or blackened.
- Allow the peppers to cool and then you will find it easy to peel. Discard the skins and set the peppers aside.
- Place the olive oil in a large soup pan and heat over medium heat.
- Add the chopped onions and fry for 2 minutes until translucent.
- Add the softened garlic and spices and heat until you can smell the spices in the air.
- Then add the skinned and roasted peppers and vegetable stock.
- Increase heat to high until boiling, then reduce to a simmer.
- Continue simmering for 20 minutes.
- Either use a blender or a hand blender and puree the soup in batches.
- Return the soup to the pan and taste. Add additional spices if necessary and cook another 2 minutes to rewarm.
More Soup Recipe Ideas to Try
Our delicious Roasted Tomato Soup recipe tastes best if you use fresh tomatoes from the farm or garden. But can be made with in-season store-bought ones.
Looking for a really quick and easy soup recipe then our Tomato Soup with Passatta is ideal as it is ready in just minutes.