Red Pepper Soup with Sweet Paprika

Roasted Red Pepper Soup is the best! Add sweet paprika and you have a bowl of deliciousness.

Rich, vibrant, thick and creamy warming soup is perfect for my day but especially on cold winter days.

Red Pepper Soup with Sweet Paprika

Homemade soup is really easy to make and the best thing is you can make up your own flavours combinations.

With good quality ingredients, soup takes no time at all to make especially in a soup maker, but I have included in the recipe card how to make soup on the stovetop or hob.

So why not make the best of those bargains you see in your local supermarket or better still your local farm shop or greengrocer.

Whether you use a soup maker to do the work for you, or manually cook your soup and then blend with a Stick Blender is up to you.

I used a Soup Maker by Judge Cookware and the result was excellent.

Can you freeze soup?

Yes you can for sure freeze soup! That way you'll always have some ready for lunch on those lazy do-nothing days. Just defrost and reheat without letting it boil.

I roasted some red bell peppers and red onions since once roasted they give the soup a lovely sweet flavour which is delicious.

Roasted red peppers

Red Pepper Soup with Sweet Paprika

To serve 4 you will need

4 red bell peppers - leave the skin on sliced into 3cm strips
2 medium-sized red onions - cut into quarters
olive oil
600ml water
1 and a half Knorr chicken stock cubes - you can, of course, use vegetable if you prefer
2 teaspoons of sweet paprika
a pinch of black pepper
1/2 a tablespoon of balsamic vinegar
small pinch of dried red chilli flakes
cream to drizzle before serving

Method

Preheat your oven to 230C/450F or Gas 8

Spread evenly over a baking tray the prepared peppers and onions - be sure to leave the skin on the peppers. Drizzle with a little olive oil and use your hand to coat and turn the peppers so they are skin side up.

Pop into the oven middle shelf to roast for about 20 minutes. Turn and pop back in for another 10-15 minutes. Once they are done the skins will have started to blacken so it' time to remove from the oven.

Tip onto a plate and cover with cling film and leave to cool. Once they are cool enough to handle, remove the skin from the peppers.

If you are using a soup maker add the cooked peppers and onions to the soup maker along with all the other ingredients. Select 'Smooth Soup' and set it to cook. Your soup will be made for you and blended in just 20 minutes.

Have a taste and adjust the seasoning adding a touch more or whatever you think it needs; if anything. Serve while still hot and drizzle with a little cream.

Cooking soup on a hob

Follow above to step 3 and then make up your stock using boiling water to dissolve.

Pop everything into a large saucepan and bring to the boil. Turn to simmer and cook for about 30 minutes or so.

Leave to cool a bit then carefully blend with a stick blender and reheat before eating.



Pepper, paprika, soup, lunch,
soup, lunch
English
Yield: 4
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Red Pepper Soup with Sweet Paprika

Red Pepper Soup with Sweet Paprika

Rich, vibrant, thick and creamy warming soup is perfect for these cold 'almost winter' like days. Homemade soup is really easy to make and the best thing is you can make up your own flavours combinations.

Ingredients:

  • 4 red bell peppers - leave the skin on sliced into 3cm strips
  • 2 medium-sized red onions - cut into quarters
  • olive oil
  • 600ml water
  • 1 and a half Knorr chicken stock cubes - you can, of course, use vegetable if you prefer
  • 2 teaspoons of sweet paprika
  • a pinch of black pepper
  • 1/2 a tablespoon of balsamic vinegar
  • small pinch of dried red chilli flakes
  • Double (heavy) cream to drizzle before serving

Instructions:

Preheat your oven to 230C/450F or Gas 8
  1. Spread evenly over a baking tray the prepared peppers and onions - be sure to leave the skin on the peppers. 
  2. Drizzle with a little olive oil and use your hand to coat and turn the peppers so they are skin side up.
  3. Pop into the oven middle shelf to roast for about 20 minutes. Turn and pop back in for another 10-15 minutes. 
  4. Once they are done the skins will have started to blacken so it' time to remove from the oven.
  5. Tip onto a plate and cover with cling film and leave to cool. Once they are cool enough to handle, remove the skin from the peppers.
  6. If you are using a soup maker add the cooked peppers and onions to the soup maker along with all the other ingredients. 
  7. Select 'Smooth Soup' and set it to cook. Your soup will be made for you and blended in just 20 minutes.
  8. Have a taste and adjust the seasoning adding a touch more or whatever you think it needs; if anything. 
  9. Serve while still hot and drizzle with a little cream.
Cooking on the Hob
  1. Follow above to step 3 and then make up your stock using boiling water to dissolve. 
  2. Pop everything into a large saucepan and bring to the boil. 
  3. Simmer and cook for about 30 minutes or so. 
  4. Leave to cool a bit then carefully blend with a stick blender. 
  5. Reheat before eating.
Created using The Recipes Generator

6 comments

  1. Oh this sounds rather hearty and warming - just perfect for this autumn weather.

    ReplyDelete
  2. Shame, I have an allergy to red peppers! But the soup looks stunning, as do the peppers :-)

    ReplyDelete
  3. Simple and healthy. Perfect for my midweek supper list.

    ReplyDelete
  4. Oh I love those flavours together - and look at your gorgeous charred peppers! Perfect soup for autumn evenings :)

    ReplyDelete

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Jan