¼teaspoonred pepper flakesor freshly crushed black pepper
olive oilfor drizzling
Roast the peppers
Preheat the oven to 200°C/180°C Fan/400°F. Arrange the peppers on a baking tray lined with parchment paper and roast for 15-20 minutes turning once, till softened then leave to cool. To prepare the peppers, peel off the skin, remove the stem and all the seeds then set aside.
Make the soup
In a medium saucepan make a soffitto by heating oil then add the carrots, celery and onion. Sauté on medium heat stirring occasionally till softened.
Add 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.
Remove 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.
For further detailed notes see post above.
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.
Creamy Red Pepper Soup
Amount Per Serving
Calories 149Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 6778IU136%
Vitamin C 155mg188%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.