Spicy roasted red pepper soup

    1 hour 20 min

    Nothing is as warming as spicy, freshly made, homemade soup. If you would like to make it spicier, you can add chillies, see the tip below. To make this recipe vegan, omit all butter/cream/yoghurt.


    9 people made this


    • 700g red peppers or sweet pointed red peppers (Romano)
    • 6 garlic cloves
    • olive oil, for drizzling
    • salt and pepper, to taste
    • 40g butter
    • 1 dash vegetable oil
    • 1 large onion, roughly chopped
    • 1 (400g) tin tomatoes, chopped into quarters
    • 500ml chicken or vegetable stock
    • 1 small bunch fresh thyme, leaves only, chopped, or 1 tablespoon dried thyme
    • 1 sprig fresh rosemary, stalk removed, and chopped, or 1 tablespoon dried rosemary
    • 1 small bunch fresh basil, chopped, or 1 tablespoon dried basil
    • 1 glug red wine, sherry, or balsamic vinegar
    • 2 tablespoons soured cream, creme fraiche, or yoghurt

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 200 C / 180 C fan / Gas 4. Line a baking tray with baking parchment.
    2. Deseed and quarter the red peppers (or, halve Romanos lengthwise). Place on the tray with the garlic, and drizzle lightly with olive oil. Add 1 pinch salt and a grinding of black pepper over all of them.
    3. Roast until the peppers have softened, about 35 to 40 minutes. Remove from the oven.
    4. While the peppers are roasting, heat the butter and veg oil in a pot on the hob. Add the chopped onion and cook at low heat until softened and very lightly browned, about 10 minutes. Stir regularly.
    5. Chop the roasted peppers into smaller pieces and add to the pot with the garlic, tomatoes, stock, herbs, and wine. Whack the heat up to high, bring to the boil, then reduce to a simmer and cook until the pepper pieces are very soft, stirring every 5 minutes or so, a total of 15 to 20 minutes.
    6. Transfer the soup to a food processor and blitz until very smooth. Alternatively, use an immersion blender in the pot (with the heat off). Add 2 tablespoons cream, and pulse/blitz until fully combined. Taste, and add more salt, ground pepper, and/or herbs to your liking.
    7. To serve, ladle into bowls. Using a large spoon, dip out some cream, and swirl the spoon into the centre of each serving (not necessary for vegan). Sprinkle over some more herbs if you like.

    Other ideas

    Add 1 to 2 red chillies to the roasting pan with the peppers and garlic. Roasting the chillies mellows and softens their heat, so you can add up to 4 (de-seeded or not, to your taste) chillies.
    Add a light squeeze of fresh juice over each bowl (before swirling in the cream).
    Serving suggestion: Reserve a small amount of roasted pepper; slice thinly, and place on top of each serving.

    See it on my blog

    Shazz Bakes

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