This delicious roasted red pepper and chilli soup is a versatile dish. Enjoy it on its own, or as part of a larger meal. It’s perfect for lunch or dinner. Simply serve it with a side salad, or a slice of crusty bread. It’s also a great option for entertaining guests, as it is easy to prepare and you can make it in advance.
To make this soup, roast red bell peppers until lightly charred. Then, combine 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. If you like things spicier, just add more chilli!
Roasted red peppers have a sweet, smoky flavour
Roasting the red peppers brings out their sweetness and enhances their flavour. It also gives the soup a rich, smoky flavour that is hard to resist. The chilli in the soup adds a bit of heat and complexity to the dish, making it even more flavourful.
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 if you’re watching the calories!
This roasted red pepper and chilli soup is best served with fresh, crusty bread. Olive or sun-dried tomato breads work really well, too. Or you can top it with these delicious, crunchy homemade croutons.
Serve this roasted red pepper and chilli soup garnished with fresh basil. To add a sublime depth to the heat, why not add a drizzle of chilli oil.
In conclusion, roasted red pepper and chilli soup is a delicious and nutritious soup that is perfect for any occasion. It is really easy to make, packed with flavour, and can be enjoyed all year round. So why not give it a try and see how delicious it can be?
Roasted red pepper and chilli soup
- 5 red bell peppers
- 2 sticks celery chopped
- 1 red chilli chopped
- 1 red onions large, chopped
- 2 cloves garlic chopped
- 500 ml chicken stock (or veg stock if vegetarian)
- 1 400 g tin chopped tomatoes
- 25 g butter unsalted
- 1 tbsp olive oil
- handful fresh basil
- fresh basil to garnish
- chilli oil optional, to garnish
- preheat your oven to 200C (gas mark 6) and place an oven tray in to warm
- 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
- meanwhile, melt the butter over a medium heat in a large, heavy-bottomed saucepan
- add the celery, onion, chilli and garlic to the pan. and gently sweat until the onion is softening and turning translucent
- add the chicken (or veg) stock and the chopped tomatoes to the saucepan
- 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
- peel the peppers, discarding the skins, then chop them and add them to the saucepan. Simmer the contents for 10 minutes
- add the handful of basil, roughly chopped or torn, then, using a hand-blender, blitz the soup until it smooth
- serve with fresh bread or homemade croutons, garnished with fresh basil and a drizzle of chilli oil