Roasted red pepper and chilli soup recipe

58 ratings Rate
  • Serves 2-4
  • 5mins to prepare and 30mins to cook
  • 260 calories / serving
  • Freezable
  • Healthy
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Roasted red pepper and chilli soup 7825121a a4bb 4d52 91b0 d09592961fb1 0 472x310

Preheat oven to Gas Mark 6, 200°C, fan 180°C.

Place peppers, chillies and garlic in a large tin and roast for 15 minutes.

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.

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.

Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth.

Reheat to serve and top with seed mix — add pesto and croutons if desired.

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.

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  • Ingredients

  • 6 red peppers, halved, cored and deseeded
  • 2 red chillies, halved, cored and deseeded
  • 1 bulb garlic, halved but not peeled
  • 6 tomatoes, halved
  • 1tbsp olive oil
  • 450ml (3⁄4 pint) vegetable stock
  • 4tbsp savoury seed mix
  • 4tsp pesto
  • a few croutons for topping (optional)
  • Energy 1090kj 260kcal 13%
  • 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


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