Smoky roasted sweet peppers and a hint of smoked paprika shine in this easy pepper soup recipe. Simple to make in a soup maker or on the stovetop, and is a delicious alternative to tomato soup.
Adding red peppers to soup is the way to go if you want a vibrant, rich, thick and creamy comfort soup - perfect any day of the week but especially on cold winter days.
This roasted red pepper soup can be eaten at room temperature during the summer or hot when the weather turns cold.
Making homemade soup is incredibly simple, and the best part is that you can create your own unique flavour combinations.
With high-quality ingredients, soup is quick and easy to make, especially with a soup maker. However, I’ve also included instructions in the recipe card for making it on the stovetop or hob.
Why not take advantage of those great bargains at your local supermarket, or even better, at your nearby farm shop or greengrocer?
Recipe top tips!
- I used my Morphy Richards Total Control Soup Maker, which is excellent.
- Whether you use a soup maker to do the work for you, or manually cook your soup and then blend it with a Stick Blender is up to you.
- You don't need to add salt since the stock already provides enough saltiness.
- Like most soups and stews, it tastes even more delicious the next day.
- Unless you're a vegetarian, I prefer using chicken stock to make soup because it adds a richer flavour.
I roasted some red bell peppers and red onions because roasting brings out their lovely, sweet, and delicious flavour, perfect for enhancing the soup.
Soup ingredients
- olive oil
- red bell peppers
- red onions
- Knorr chicken or (vegetable) stock cubes
- sweet smoked paprika - I use La Chinata paprika
- black pepper
- balsamic vinegar
- dried red chilli flakes
- cream to drizzle
Can you freeze soup?
Absolutely, you can freeze soup! This way, you'll always have some on hand for those lazy, do-nothing days when you need a quick lunch. Soup freezer bags are a great option for the job.
Simply defrost and warm it gently; avoid boiling, as this can ruin the flavour.
Other soup recipes you might like
Butternut Squash and Carrot Soup
Leek and Potato Soup
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Roasted Red Pepper Soup Recipe
Red peppers make a rich, vibrant, thick, warming soup perfect for cold winter days.
Ingredients
- 3-4 red bell (capsicums) peppers, depending on their size - leave the skin on and slice into 3.5cm (1½ inch) strips
- 2 medium-sized red onions - peeled and cut into quarters
- olive oil
- 600ml water
- 1 and a half Knorr chicken stock cubes (or vegetable)
- 2 teaspoons of sweet smoked paprika
- a pinch of black pepper
- a small pinch of dried red chilli flakes
- ½ tablespoon of good-quality balsamic vinegar
- double (heavy) cream to drizzle
Instructions
- Spread the prepared peppers and onions evenly across a baking tray. Drizzle them with a bit of olive oil, then use your hands to coat them thoroughly and arrange the peppers with the skin side facing up.
- Place them on the middle shelf of a preheated oven and roast for about 20 minutes. Turn them over and return to the oven for another 10-15 minutes. You may need to take out the onions earlier to prevent them from burning.
- When the pepper skins are blackened, remove them from the oven. Place them on a plate, cover with cling film, and let them cool. Once they’re cool enough to handle, peel off the skins and discard them.
- Place the skinned, cooked peppers and onions into the soup maker along with all the other ingredients, including the stock. Follow the instructions for your soup maker to create a smooth soup and start cooking.
- Taste and adjust the seasoning as needed. Serve hot and finish with a drizzle of cream.
- Follow the above to step 3. Make the stock using boiling water and mix to dissolve.
- Put everything into a large saucepan and bring to a boil. Turn to simmer and cook for about 30 minutes or so.
- Leave to cool a bit, then carefully blend with a stick blender.
- Adjust the seasoning to taste and reheat before serving.
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Jan