Roasted pepper soup

We've got recipes for roasted red pepper and tomato soup, spicy roasted pepper soup with feta, roasted butternut squash and red pepper soup and more!

13 recipes

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9 reviews
 
2hr

The full colour spectrum of peppers are roasted with garlic and puréed with fennel-infused vegetable stock to create this colourful low-fat soup. You can of course use 4 different colours of peppers if you have them, green, red, orange and yellow!

Recipe by: Leslie

 
8 reviews
 
3hr15min

A delicious soup recipe that the whole family will love.

Recipe by: vmfrake

 
7 reviews
 
1hr

This is a spicy roasted red pepper soup with carrots, garlic and chilli added for loads of flavour. It's super healthy and lovely for lunch with warm bread.

Recipe by: karencupit

 
6 reviews
 
1hr40min

A tasty warming soup, really easy to make! Roast the vegetables, then simmer briefly, blend and serve.

Recipe by: MissKitten

 
11 reviews
 
35min

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.

Recipe by: skaught

 
4 reviews
 
2hr5min

Butternut squash soup with a difference, with an almost fruity side note coming from the peppers. Delicious and warming. Serve with crusty bread.

Recipe by: rach1780

 
4 reviews
 
30min

Bursting with rich Mediterranean flavours, this soup is a great choice for a fast, satisfying supper. Serve with crunchy baguette, or make it a more substantial meal with Ricotta and Pesto Bites. Delicious!

Recipe by: Jan Cutler

 
2 reviews
 
1hr20min

Wonderful creamy soup that ticks all the winter boxes. Serve with a lovely warm crusty roll on the side.

Recipe by: CookieMummy

 
1 review
 
45min

A tasty and easy to make creamy soup with roasted tomatoes and roasted red peppers. If you don't have a bouquet garni, use a variety of mixed dried herbs to taste.

Recipe by: raven1382

 
No reviews
 
35min

This richly flavoured soup features roasted red peppers and feta, but that's certainly not all! Spiced with garlic, cumin, coriander and cayenne pepper, this is great served as a amuse bouche or starter.

Recipe by: GEORGE TUCKER

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