Roasted red pepper and chilli soup

Roasted red pepper and chilli soupThis delicious roasted red pepper and chilli soup is hearty, thick, warming and is ready to serve in as little as an hour.

Red bell peppers are roasted until lightly charred, then combined with onion, garlic, celery, stock and chopped tomatoes to make a rich, thick soup. A single red chilli adds a delicious background heat to the dish.

Using chicken stock is recommended, but of course you can substitute veg stock if cooking for vegetarians! For the very best results, try using a rich, homemade chicken stock.

We’re big fans of soup in our house – not only are soups great for cooking-off in batches and storing in the freezer, they’re delicious as lunches, starters and even as main meals when you’re watching the calories!

This soup is best served with fresh bread (olive or sun-dried tomato breads work really well) or topped with crunchy homemade croutons.

Serve this roasted red pepper and chilli soup garnished with fresh basil, and, to add a sublime depth to the heat, a drizzle of chilli oil.


Print Recipe
Roasted red pepper and chilli soup
A rich, warming and hearty roasted red pepper soup.
Roasted red pepper and chilli soup
Course Lunch, Starter
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hours
Servings
people
Ingredients
Course Lunch, Starter
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hours
Servings
people
Ingredients
Roasted red pepper and chilli soup
Instructions
  1. preheat your oven to 200C (gas mark 6) and place an oven tray in to warm
  2. half and de-seed the red peppers. Place on the warmed baking tray and drizzle with the olive oil. Roast in the top half of the oven for 30-40 minutes, until the skins are slightly charred
  3. meanwhile, melt the butter over a medium heat in a large, heavy-bottomed saucepan
  4. add the celery, onion, chilli and garlic to the pan. and gently sweat until the onion is softening and turning translucent
  5. when the peppers are roasted, remove the from the oven and transfer them into a plastic freezer or food bag, seal and set aside for 10 minutes. This makes the peppers sweat and makes them easier to peel
  6. add the chicken (or veg) stock and the chopped tomatoes to the saucepan
  7. peel the peppers, discarding the skins, then chop them and add them to the saucepan. Simmer the contents for 10 minutes
  8. add the handful of basil, roughly chopped or torn, then, using a hand-blender, blitz the soup until it smooth
  9. serve with fresh bread or homemade croutons, garnished with fresh basil and a drizzle of chilli oil

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