Several bowls of red pepper soup, with a swirl of creme fraiche

Red pepper soup

Name: Red pepper soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4
Ingredients: 3 red peppers; 1 tbsp olive oil; 1 onion finely chopped; 2 cloves garlic chopped; a pinch dried chilli flakes plus extra to serve; 400g tin plum tomatoes; 300ml vegetable stock; double cream to serve

Adam Bush

Published: August 6, 2020 at 9:54 AM

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

+ steaming

A star rating of 5 out of 5.4 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try our red pepper soup then check out our tomato and red pepper soup, courgette and mint soup, pumpkin soup and more soup recipes.

Ingredients

Nutrition

3 red peppers
1 tbsp olive oil
1 onion

finely chopped
2 cloves garlic

chopped
a pinch dried chilli flakes

plus extra to serve
400g tin plum tomatoes
300ml vegetable stock
double cream

to serve

Nutrition: per serving

kcal101

low
fat3.3g
saturates0.5g
carbs12.5g
sugars11.2g
fibre4.8g
protein2.9g
salt0.2g

Method

step 1

Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
step 2

Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
step 3

Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
step 4

Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.

Head here for more summer soup recipes

Courgette and mint soup

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue