Rich, hearty and super healthy, this smoky roasted red pepper soup is a brilliant way to use up peppers. This warming soup can be made in about 30 minutes with minimal effort and is very budget friendly!
This soup is different from mos red pepper soups in that everything is roasted so there is no time at the hob sauteing any vegetables. Simply chop everything, drizzle with some olive oil and salt and roast. Boil a stock cube and blend. That's it. But we'll walk through it all step by step below.
Roasted Red Pepper Soup
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Ingredients for red pepper soup
garlic & onion- flavour builders for any savoury dish. These get roasted along with the peppers to give such a rich flavour.
brown sugar- optional and unconventional, but I highly recommend. It complements the herbs and peppers so well.
herbs- thyme, rosemary & basil. Thyme and rosemary get roasted with the peppers to enhance the flavour. The basil gets blended with the finished soup to lift the flavour and bring it all together.
Step by step how to make red pepper soup
Roasting red peppers
Step 1 & 2- Cut the peppers in half and deseed the peppers. Place cut side up and sprinkle with chopped rosemary and thyme. Drizzle with olive oil and toss the chopped onion and peeled garlic. *Be sure to use a roasting tray large enough that the peppers can be spread out. If they're too close together the peppers will steam rather than roast.
Roast in the preheated oven for about 15 minutes, until the edges of the peppers are charred and the peppers are soft.
Blending the soup
Step 3 & 4- Once the peppers, onions, and garlic are softened and charred on the edges, place them in a medium saucepan and pour in 500ml vegetable stock made from a stock cube dissolved in boiling water. Use an immersion blender to blend the soup until thick and smooth. Once the soup is blended add in the basil leaves. No need to chop the basil at all, just toss in whole leaves and blend again until the basil has been blended into the soup. Taste and adjust the seasoning. Just be careful with the salt as the stock cubes are very well seasoned.
Add in the juice of ½ a lemon to lift the smokiness of the soup and compliment the basil. If you like a spicy kick, then add in some chilli flakes.
We're keeping it so simple with just a drizzle of olive oil with some basil leaves stirred through. Also, cheese. Just some fresh mozzarella torn and placed in the centre of the bowl, so that it gently melts into the hot soup.
Storing and reheating soup
This soup freezes like a dream making it perfect for meal planning and meal prep. Store in an airtight container with a lid or in a freezer bag (this is perfect for small freezers). To reheat you could thaw in the fridge overnight, but because there's no meat in this soup and it's totally vegan (without the cheese for serving) you could heat it up from frozen either in the microwave or in a saucepan. Either way, just make sure the soup is hot all the way through before serving.
If you're not freezing it, then place it in the fridge for up to 3 days. Like most soups, this one is even better the next day!
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Tools used to make this Red Pepper Soup
- Immersion blender (this is the exact one I have and it's cheap and works like a dream!)
- Roasting tray
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