This is another soup in my Sarah’s soup recipes and this time it is made with roasted red peppers. We always had potatoes in the oven mid-morning for baked potatoes in the cafe so used to roast the vegetables for our soup at the same time.
This is my red pepper soup but it doesn’t have tomatoes in it as most red pepper soups do. You can always add some if you like but I like the taste of red peppers so like to keep it simple. You could also add some spice if you like but I love a generous amount of freshly ground black pepper in mine.
This soup goes really well with my cheese scones or with some fresh crusty bread and butter.
Start by pre-heating the oven to 200°C (180°C fan).
Cut the peppers in half and scrape out the seeds. Put some baking parchment on a baking tray and place the prepared peppers on the tray. Drizzle with 2 tbsp of olive oil and add the garlic cloves.
Roast in the oven for 15-20 minutes or until soft and slightly charred. Leave to cool slightly.
In a large pan heat 2 tbsp of oil then add the onions, then stir until soft but not browned.
Then add the stock and simmer.
Prepare the potatoes - peel and chop into roughly 2-3cm chunks, then add to the pan
Add the roasted peppers and garlic to the pan.
Leave to simmer for 10 -15 minutes until the potatoes are all soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser. Season to taste.
Serve warm with bread and butter.
Roasted Red Pepper Soup
Sarah’s servings: 6
Sarah’s skill: Easy
Cooking time: 35 minutes
INGREDIENTS
4 red peppers
4 garlic cloves
4 tbsp olive oil
2 onions, roughly chopped
1 large potato, cubed
500ml vegetable stock
½ tsp salt
½ tsp pepper
METHOD
Pre-heat the oven to 200°C (180°C fan).
Cut the peppers in half and scrape out the seeds.
Put some baking parchment on a baking tray and place the prepared peppers on the tray. Drizzle with 2 tbsp of olive oil and add the garlic cloves.
Roast in the oven for 15-20 minutes or until soft and slightly charred. Leave to cool slightly.
In a large pan heat 2 tbsp of oil then add the onions, then stir until soft but not browned.
Then add the stock and simmer.
Prepare the potatoes - peel and chop into roughly 2-3cm chunks, then add to the pan
Add the roasted peppers and garlic to the pan.
Leave to simmer for 10 -15 minutes until the potatoes are all soft, then remove from the heat.
Blend the soup with a stick blender or in a liquidiser. Season to taste.
Serve warm with bread and butter.
SARAH’S EXTRA SLICE
You can freeze the soup for up to 3 months.
You could add some spice or chilli to the soup if you like.
You could add 100ml of double cream or some coconut milk to make the soup more luxurious and creamy if you prefer.
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