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Roasted Sweet Red and Orange Pepper Soup
Delicious warming roasted sweet pepper soup with a touch of spice ideal for cold, wet and windy days. Served best with warm crusty bread.
Course
Soup
Cuisine
British
Keyword
Cosy Soup Recipes, Rainy Day Soup, Soup, Sweet Pepper
Servings
6
people
Author
Cerys Parker
Equipment
Baking Tray
Hand blender or blender
Soup Pan
Ingredients
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
Instructions
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.
Video
Notes
If freezing remember to let the soup cool completely before placing in the freezer then defrost before use.