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Smoky roasted pepper soup with garlic bread recipe

Smoky roasted pepper soup with garlic bread recipe

134 ratings

The contrasting flavours of the roasted peppers and soured cream are what make this smoked roasted pepper soup recipe one to remember but its the homemade garlic bread on the side that ties it all together. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 397 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 4 red, orange or yellow peppers, deseeded and sliced
  • 2 tbsp olive oil
  • 4 celery sticks, finely chopped
  • 4 garlic cloves, crushed
  • 2 x 400g tins chopped tomatoes
  • 1 reduced-salt vegetable stock cube
  • 15g fresh parsley, roughly chopped
  • 2 part-baked baguettes
  • 1 tbsp chipotle chilli paste
  • 50ml soured cream
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    3g 14%
  • Sugars

    22g 25%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 64.2g Protein 11.7g Fibre 7.1g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Toss the peppers with ½ tbsp oil and season with pepper. Roast for 20 mins until charred.
  2. Meanwhile, heat ½ tbsp oil in a saucepan over a medium heat. Add the celery and cook for 5 mins. Add half the garlic and cook for 2 mins more, then add the tomatoes and 2 tins full of water. Crumble in the stock cube, increase the heat and simmer for 5 mins, then add the peppers and simmer for 5 mins more.
  3. Meanwhile, mix half the parsley, remaining garlic and 1 tbsp oil in a small bowl. Cut deep, diagonal slices into each baguette without cutting all the way through, then spread the garlic-herb mixture into each gap. Dampen lightly with a little water, then bake for 8-10 mins until golden.

  4. Remove the pan from the heat and stir through the chipotle paste. Blitz using a stick blender and season to taste. Divide the soup between 4 bowls, and swirl through the soured cream. Scatter with the remaining parsley and serve with the garlic baguettes.

See more Soup recipes

Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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