Roasted Red Pepper Soup

How to Make Roasted Red Pepper Soup

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1. Heat the oven to 230°C / 450°F. Rub the peppers with 1 tbsp of the olive oil and roast them on a baking tray for 35 minutes, turning once, until blistered and blackened in patches.

   Mark done Start 35 min timer

2. Put the hot peppers in a bowl, cover with a plate or cling film, and leave to steam for 15 minutes.

   Mark done Start 15 min timer

3. Peel off the skins, pull out the stalks and seeds, and keep any juices.

   Mark done

4. Heat the remaining oil in a large pan and cook the onion for 8 minutes, until soft. Add the garlic and paprika and cook for 1 minute.

   Mark done Start 8 min timer

5. Add the potato, stock and the peppers with their juices, bring to the boil, and simmer for 15 minutes, until the potato is very soft.

   Mark done Start 15 min timer

6. Blend until completely smooth, then stir in the salt, pepper and lemon juice, and reheat if needed.

   Mark done

7. Ladle into bowls and finish with the basil and a drizzle of extra virgin olive oil.

   Mark done

Tips for Making Roasted Red Pepper Soup

• Roast the peppers until they are properly blackened in patches. Pale peppers are still raw-tasting and will not give the smoky sweetness.
• Steam them under cover before peeling. Trapped steam loosens the skins so they come away in whole sheets.
• Do not rinse the peppers when peeling. The juices on them are full of flavour and should go into the pot.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Roasted Red Pepper Soup

• Crusty bread
• A grilled cheese sandwich
• A rocket salad

Storing & Reheating Roasted Red Pepper Soup

Keeps in the fridge for up to 4 days. Reheat gently on the hob. Freezes for up to 3 months.

Roasted Red Pepper Soup FAQ: Common Questions

Roasted Red Pepper Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.