Roasted red pepper and cannellini soup
A delicious, creamy soup without the cream. This soup is a favourite in our house. I like it with some fresh goat's cheese and chopped watercress.
Ingredients
Serves: 6
- 3 red peppers
- 1 onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 2 (400g) tins cannellini beans, drained and rinsed
- 2 (500g) tubs chicken stock
- salt and freshly ground black pepper to taste
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- Preheat oven grill.
- Place the red peppers on a baking tray and grill on the top shelf of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
- In a large pot over medium heat, sauté the onion and garlic in the oil for 5 minutes, or until onion is translucent. Add the chopped, roasted red peppers and sauté for 2 to 3 more minutes.
- Next, add the chicken stock and the cannellini beans, stirring well. Using a blender, purée the soup in small batches and return to the pot over low heat for 5 minutes.
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Reviews & ratings
Average global rating:
(118)
Reviews in English (100)
Altered ingredient amounts. Okay, revision time... I used 4 roasted peppers and put in a small tin of whole tomatoes. Perfection! I also use veggie stock cubes instead of chicken stock as my sister is a vegetarian. I love this soup! - 07 Aug 2008
Used different ingredients. I really liked this recipe but I did change it slightly. Here’s what I did: I added a tin of chopped tomatoes as recommended by andreab Swapped my caneillini beans for two cans of chick peas (I'm not a fan of caneillini beans) Swapped the chicken stock for veggie stock ( I’m vegetarian) I also added a pinch of extra hot chilli powder! woooosh what a super soup! Will defiantly be making this again! Yum! - 16 Oct 2008
Altered ingredient amounts. I doubled the garlic, added basil, and passata. [Note: When roasting the peppers, cut them in half first, stem and seed them, then lay them open face down on the baking tray. That way, you don't have to use tongs to flip them in your oven.] - 07 Aug 2008