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.

    jean.isacke

    Dorset, England, UK
    12 people made this

    Ingredients
    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

    Method
    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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