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Roasted red pepper and chilli soup

Roasted red pepper and chilli soup

A rich, warming and hearty roasted red pepper soup.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Lunch, Starter
Cuisine Italian
Servings 4 people
Calories 300 kcal

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword Chilli, Roasted peppers, Soup