Roasted red pepper soup

    40 min

    A tasty and warming soup with a little spicy kick from the chilli peppers. Make it as spicy or mild as you like by varying the amount of chillies.


    Dorset, England, UK
    17 people made this

    Serves: 6 

    • 60ml (2 fl oz) olive oil
    • 2 onions, finely chopped
    • 1 tablespoon fennel seeds
    • 1/2 teaspoon chopped fresh thyme leaves
    • 1 bay leaf
    • 3 cloves garlic, finely chopped
    • 3 green chillies, finely chopped
    • 6 roasted red peppers - skinned, seeded and chopped
    • 225g (8 oz) plum tomatoes - skinned, seeded and chopped
    • 1 tablespoon tomato puree
    • 1.5L vegetable stock
    • 235ml (7 1/2 fl oz) double cream
    • salt and freshly ground black pepper, to taste
    • 2 tablespoons chopped fresh basil leaves

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Warm the olive oil in a saucepan over medium heat. Add the onion and cook and stir until tender, about 5 minutes. Stir in the fennel seeds, thyme, bay leaf, garlic and chillies and cook for about 5 minutes until fragrant.
    2. Mix in roast peppers and any of their juices, tomatoes, tomato puree and stock. Simmer for 15 minutes.
    3. Blend the soup using a handheld liquidiser then run it through a sieve. Return to the heat and stir in the cream, salt, pepper and basil. Serve in warmed bowls and enjoy.

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