Roasted Red Pepper Soup…

“To feel safe and warm on a cold wet night,

all you really need is soup.”

-Laurie Colwin

This spicy, red pepper soup is so easy to make, very tasty and great for lunch, dinner or supper!

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Red peppers, tomatoes and chilli…this is my kind of soup!

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Lay out all the vegetables for roasting and drizzle them with olive oil.

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, quartered
  • 1 garlic clove, crushed
  • 2 red peppers, halved
  • 400g cherry tomatoes
  • 1 fresh red chilli, finely chopped
  • 400ml vegetable stock
  • 200ml passata or sieved tomatoes
  • Grinding of sea salt and pepper
  • Fresh basil leaves to garnish

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 Gently cook the chill and let it infuse the olive oil.

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Add the stock and passata, then simmer for 5 minutes.

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Put the cooked peppers in a plastic food bag to cool, the remove the skin, stalk and seeds.

Method:

  1. Pre-heat oven to 200°C/400°F/gas mark 4.
  2. Place the pepper & onion halves, tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.
  3. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  4. Heat a  little oil in a saucepan over low heat; stir in chilli and cook gently, until softened
  5. Add the stock, then the passata and simmer for 5 minutes
  6. Let the peppers cool before peeling, then take all the vegetable, roughly chop and add them to pan.
  7. Place back on to a low to medium heat and using a hand blender blend until the soup is smooth.
  8. Season to taste and serve with fresh basil leaves.

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Blitz with a hand blender till creamy and smooth.

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The chilli in this soup is not essential, but I love the added kick. 

Serve with fresh crusty bread and enjoy,

Frances 😊

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8 thoughts on “Roasted Red Pepper Soup…

  1. Pingback: My Mediterranean Inspired Scones… | Loving Leisure Time

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