Roasted red pepper soup recipe is made with roasted red peppers, garlic, and vegetable stock. And it’s delicious! It’s an easy but tasty dish that is pretty easy to prepare.
Roasting the bell peppers makes them sweeter tasting than fresh ones and adds a rich flavor to this hearty meal. The sweetness from the roasted vegetables combines nicely with the rustic taste of the garlic.
- 6 large red peppers, halved and deseeded
- 1 bulb garlic, cut in half through the middle
- 1 bay leaf
- 500ml vegetable stock
- lemon juice, to taste
- salt, to taste
- 2 tbsp yogurt (to serve)
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 tsp ground cumin
- ½ tsp chilli flakes
- 1–2 tsp honey
- handful of parsley leaves, chopped (to serve)
Preheat the oven to 180C/fan 160C/ gas 4. Rub the peppers with a little olive oil and place on a baking tray with the garlic. Roast for about 40 minutes, or until the peppers are wrinkly and blackened.
Place the cooked peppers in a bowl and cover with cling film to trap the heat and help release the skin. When cool, peel off the skins and chop.
Fry the onion and bay leaf gently in olive oil for 10 minutes, until the onion is soft and translucent. Add the ground cumin, the garlic squeezed from the roasted bulb and the pepper. Add the stock and bring to the boil. Simmer covered for 5 minutes.
Remove the bay leaf and blend the soup until smooth. Add the chilli flakes, lemon juice, honey and salt to taste.
To serve, sprinkle with generous amounts of parsley and top with a spoonful of yogurt.
This soup is a perfect way to warm up on a chilly day. Roasting the peppers and adding them to this recipe will give you an extra boost of flavor, but be sure not to overcook it! Add in some kale for even more nutrients or top with avocado if desired. Enjoy!Published in