Our vegan creamy red pepper soup is smooth with a delicate sweet flavour, inspired by Cibrèo’s famous yellow pepper soup.
Fabio Picchi, chef and founder of Cibrèo, has been serving Tuscan and Florentine specialities since 1979, and many of his dishes such as his yellow pepper soup, are now world famous.
This creamy red pepper soup was inspired by Cibrèo’s popular passata di peperoni gialli (yellow pepper soup).
The delicious yellow peppers Fabio uses for his recipe are not easily available outside of Italy, so our version uses sweet and flavoursome red Romano peppers.
It is a blended smooth soup with a delicate sweet flavour which improves on resting, so for best results make it a couple of hours to one day ahead of serving.
The soup has a wonderful thick creaminess from the blended potatoes so cream is not required, making this soup suitable for a vegan diet.
A little about Romano peppers
Romano chilli peppers are also known as sweet pointed or Ramiro peppers are popular in Mediterranean cuisines.
Romano peppers are elongated and conical in shape with a sweeter flavour than regular bell peppers/capsicums. They are available in red, orange, yellow and green, with red being the most ripe and therefore the sweetest, and green the least ripe and most bitter of the group.
Romano peppers, like bell peppers, are not spicy as they do not have the piquant heat of other chillies. Their firm texture makes them wonderful for roasting or stuffing.
Romano and bell peppers are in season from July to November, when you will find the best quality and flavour, though you will probably find them in supermarkets all the year round.
Peppers are important as part of a healthy diet as they are a great source of vitamins A, B6, C, E, folate and fibre.
They will keep for up to a week when stored (unwashed) in a cool dry place.
How to roast peppers
Roasting the peppers first intensifies their flavour and it is very easy to do.
- Heat an oven to 200°C/180°C fan (400°F), and line a baking tray with parchment paper.
- Wash, then pat dry the peppers.
- Arrange on the baking tray and roast for 20 minutes till tender and the skin has blackened.
- Use tongs to transfer the roasted peppers to a dish then cover so the skin loosens as they cool. Peel away the skin and stems, then slice them open to remove the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
This soup can be served warm, at room temperature or chilled, garnished with red pepper flakes or freshly crushed black pepper, a drizzle of olive oil and breadcrumbs.
These flavours go with most dishes, serve with meat, fish, seafood, egg, vegetable or cheese dishes and salads.
Store in a sealed container in the fridge for up to 3 days, or freeze for up to a month. Defrost fully before serving.
You may also like
⭐️ Are you making this Creamy Red Pepper Soup recipe? I’d love to know how it turned out in the comments!
⭐️ And if you like it, please give it a 5 star rating below! ⭐️
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
Creamy Red Pepper Soup
- 2 tablespoons olive oil
- 1 large carrot chopped small
- 1 stalk celery chopped small
- 1 medium onion chopped small
- 4 Romano peppers washed and dried
- 3 medium potatoes peeled and chopped small
- 1 litre vegetable/chicken stock 1 quart
- ½ teaspoon salt to taste
- ¼ teaspoon red pepper flakes or freshly crushed black pepper
- olive oil for drizzling
- 3 tablespoons breadcrumbs optional
Roast the peppers
- Preheat the oven to 200°C/180°C fan (400°F).
- 4 Romano peppersArrange the peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once till softened and the skin turns black, then leave to cool.
- Prepare the peppers by peeling off the skin, remove the stem and slice open to remove all the seeds. Set aside the prepared peppers and discard the skin, stem and seeds.
Make the soup
- 2 tablespoons olive oil, 1 large carrot, 1 stalk celery, 1 medium onionIn a medium saucepan make a soffitto by heating oil then add the sliced carrot, celery and onion. Sauté on medium heat stirring occasionally till softened.
- 3 medium potatoes, 1 litre vegetable/chicken stockAdd the peppers and potatoes, then stir in the stock. Taste for seasoning and add salt if required. Cover and simmer on medium heat for 30 minutes, stirring occasionally.
- ¼ teaspoon red pepper flakes, 3 tablespoons breadcrumbs, olive oilRemove from the heat and purée using a hand held blender. Garnish with red pepper flakes, breadcrumbs and a drizzle of olive oil. Serve warm or at room temperature.
- Prepare the soup a few hours in advance for best results.
- This soup can be served warm, at room temperature or chilled.
- Garnish with red pepper flakes, or crushed black pepper, a drizzle of olive oil and breadcrumbs.
- Serve with meat, fish, egg or cheese dishes and salads.
- Store in a sealed container in the fridge for up to 3 days, or freeze for up to a month. Defrost fully before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.