The world’s most boring picture of a bowl of soup? Don’t be deceived, this Red Pepper soup has got plenty of character. I was going to roast just the peppers but went for roasting the onions and chillies too. The first time we made it, we went overboard with the chillies but we seem to have moderated it a bit now – we cool it down even more with some milk for Tara and she loves it.
We cooked the soup in our soup maker (which we still could not live without) but its just as possible in a normal pan with a lid.
The camera battery died before we could set up the shot and remove the splashes on the bowl but try to ignore the picture and concentrate on that warm tingly feeling you will get when you taste the soup.
Fiery Roasted Red Pepper Soup
- 3 Red peppers
- 1.5 red onions
- 1 red chilli
- 2 boiled potatoes
- 100 ml vegetable stock
- 200 ml water
- salt & pepper to taste
- Crusty Seeded Loaf to dip in
- Preheat the oven to 220C.
- Chop the pepper and onions into large chunks and put on a greased baking tray.
- Roast for 15-20 mins until blackened and soft.
- As soon as the vegetables are removed from the oven, put in an airtight food bag and allow to sweat for 5 mins.
- When cooled, remove the blackened skins and add to the soup maker. We added another chilli at this point once but the soup was much too spicy - you might be braver than us though!
- Add the stock, water and chopped boiled potatoes and turn soup maker on.
- If you are cooking the soup in a pan, add all the ingredient to a lidded pan, bring to the boil and simmer for 10-15 mins. Then blend.
- Add salt and pepper to taste.
A definite recipe for a crispy winters day – This will warm anyone up!
All my recipes are listed on the recipe tab at the top of my homepage. Feel free to try them all – Let me know how you get on!
I’m adding this recipe to the November Four Seasons Food link, hosted by Delicieux and Eat Your Veg – I’m hoping to be able to find the badge to add it too!