Roasted Red Pepper Soup
A warm, flavour-rich soup made with charred red bell peppers, garlic, sun-dried tomatoes and vegetable stock, blended smooth for a comforting meal.
Equipment
- Large baking tray
- Large soup pot
- Immersion blender
Ingredients
Main ingredients
- 6 red bell peppers (about 750 g / 1.6 lb)
- 1 yellow onion, chopped
- 5 sun-dried tomatoes (jarred)
- 4 cloves garlic, peeled
- 1 tbsp olive oil
- 2.5 cups vegetable stock (approx. 600 ml)
- salt and pepper, to taste
Optional garnish
- 1-2 tbsp homemade basil pesto for swirl
- crème fraîche or similar for topping
Instructions
- Pre-heat oven to 200 °C (≈ 400 °F). Roughly chop the red peppers and place on a large baking tray along with the peeled garlic cloves. Drizzle with the olive oil, sprinkle salt & pepper, and roast in the oven until slightly charred (~40 minutes).
- Meanwhile, in a large soup pot, sauté the chopped yellow onion in a bit of olive oil until translucent and soft.
- Add the roasted peppers (and garlic), the sun-dried tomatoes and the vegetable stock to the pot. Bring to a simmer and cook for about 5–10 minutes.
- Use an immersion blender to blend the soup until completely smooth and creamy. Taste and adjust seasoning (salt, pepper) as needed.
- Stir in a small splash of freshly squeezed lemon juice if desired (brightens flavour), then serve in bowls topped with a swirl of pesto and a dollop of crème fraîche. Serve with crusty bread.
Notes
This soup stores well in the fridge (without garnish) for 1-2 days and freezes for up to 3 months. The flavours deepen if made ahead. :contentReference[oaicite:0]{index=0}