Skip to content
Roasted red pepper and chilli soup recipe

Roasted red pepper and chilli soup recipe

70 ratings

See method

  • Serves 2-4
  • 5 mins to prepare and 30 mins to cook
  • 260 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 6 red peppers, halved, cored and deseeded
  • 2 red chillies, halved, cored and deseeded
  • 1 bulb garlic, halved but not peeled
  • 6 tomatoes, halved
  • 1 tbsp olive oil
  • 1 vegetable stock cube, made up to 450ml
  • 4 tbsp savoury seed mix
  • 4 tsp pesto
  • a few croutons for topping (optional)

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    2g 10%
  • Sugars

    19g 21%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 24.8g Protein 8.8g Fibre 8.6g


  1. Preheat oven to Gas Mark 6, 200°C, fan 180°C.
  2. Place peppers, chillies and garlic in a large tin and roast for 15 minutes.
  3. Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from the oven and cool until you can handle them.
  4. Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.
  5. Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth.
  6. Reheat to serve and top with seed mix — add pesto and croutons if desired.

See more Soup recipes

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

You may also like

Be the first to comment

Before you comment please read our community guidelines.