Rich, vibrant and intensely flavourful
Made with roasted peppers and sweet smoked paprika. Easy to make, healthy and delicious.
Adding red peppers to soup is the way to go if you want a vibrant, rich, thick and creamy comfort soup - perfect any day of the week but especially on cold winter days.
This roasted red pepper soup can be eaten at room temperature during the summer or hot when the weather turns cold.
Homemade soup is really easy to make and the best thing is you can make up your own flavour combinations.
With good quality ingredients, soup takes no time at all to make especially in a soup maker, but I have included in the recipe card how to make soup on the stovetop or hob.
So why not make the best of those bargains you see in your local supermarket or better still your local farm shop or greengrocer?
Recipe Top Tips!
- I used my Morphy Richards Total Control Soup Maker, which is excellent.
- Whether you use a soup maker to do the work for you, or manually cook your soup and then blend it with a Stick Blender is up to you.
- There's no need to add salt as there's enough saltiness from the stock.
- Like most soups and stews it tastes even more delicious the next day.
- Unless you are vegetarian, I like to use chicken stock to make soup as it gives a richer flavour.
I roasted some red bell peppers and red onions since once roasted they give the soup a lovely sweet delicious flavour.
Ingredients
- olive oil
- red bell peppers
- red onions
- Knorr chicken or (vegetable) stock cubes
- sweet smoked paprika - I use La Chinata paprika
- black pepper
- balsamic vinegar
- dried red chilli flakes
- cream to drizzle
Can you freeze soup?
Yes, you can for sure freeze soup! That way you'll always have some ready for lunch on those lazy do-nothing days. You can buy soup freezer bags that are perfect for the job.
Just defrost and reheat without letting it boil or you will ruin the flavour.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Roasted Red Pepper Soup
Ingredients
- 3-4 red bell (capsicums) peppers depending on their size - leave the skin on and slice into 3.5cm (1½ inch) strips
- 2 medium-sized red onions - cut into quarters
- olive oil
- 600ml water
- 1 and a half Knorr chicken (vegetable) stock cubes
- 2 teaspoons of sweet smoked paprika
- a pinch of black pepper
- small pinch of dried red chilli flakes
- ½ tablespoon of balsamic vinegar
- double (heavy) cream to drizzle
Instructions
- Spread the prepared peppers and onions evenly over a baking tray. Drizzle them with a little olive oil and use your hands to coat and turn the peppers so they are skin-side up.
- Put them onto the middle shelf of a preheated oven to roast for about 20 minutes. Turn and pop back in for another 10-15 minutes. You'll probably need to remove the onions as you don't want them to burn.
- When the pepper skins have started to blacken, it's time to remove them from the oven. Tip them onto a plate, cover with cling film and leave to cool. When they are cool enough to handle, remove the skin and discard.
- Add the skinned, cooked peppers and the onions to the soup maker with all the other ingredients including the stock. Follow your soup maker's instructions to make smooth soup and set it to cook.
- Have a taste and adjust the seasoning if you think it needs anything. Serve while still hot and drizzle with a little cream.
- Follow the above to step 3. Make the stock using boiling water and mix to dissolve.
- Put everything into a large saucepan and bring to a boil. Turn to simmer and cook for about 30 minutes or so.
- Leave to cool a bit then carefully blend with a stick blender.
- Adjust the seasoning to taste and reheat before serving.
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Cheers
Jan