Want to add some amazing colour and taste to your table? Then try my roasted red pepper soup with pesto. Roasting those peppers brings out their sweetness and flavour to give you the richest and most flavour packed pepper soup.
Why you’ll love this soup recipe
- This roasted red pepper soup is just packed with the most amazing flavours
- Easy to make, i love a simple soup recipe
- Roasted red pepper soup uses store cupboard ingredients, nothing fancy required!
Way back in the dim and distant days of my youth (aaah ain’t I ancient!) the greatest comfort food in the whole wide world was Heinz tomato soup. No matter what went wrong in life, from losing your best Barbie to falling off your bike and in later years getting dumped by boys or getting too many zits right before the disco – all of these horrors could be kicked into touch (at least partly subdued) by a mug of tomato soup and a plate of crackers.
While my Mum made her own soups every week it was always this particular can of kindness that put the world to rights for my brother and me.
Move on a whole host of years later and I have found a variety of things to deal with the testy situations of life, and on the food front soup always helps. I’ve graduated from the canned variety though and like to make this super tasty roasted red pepper soup to give real comfort and a hug-in-a-mug when times are bad.
Sweet red pepper
I think it is the sweetness of the red peppers that really does it for me.
This soup isn’t sweetened in any way but by roasting the red peppers, carrots and celery before you start making the soup itself you just ramp up that sweetness and create a real taste explosion that will tickle those taste buds and soothe the soul.
How many does this roast pepper soup serve
This recipe will make approximately 4 servings. Just double up the recipe etc to make more soup for a crowd.
What to serve with this soup
I’ve added a spoonful of my homemade pesto when serving my roast ed pepper soup. I just adore the contrast in flavours and textures. You could add plain yogurt or cream instead or simply a swirl of good olive oil.
Serve with crackers, croutons or a chunk of French bread and consider yourself well hugged.
This roasted red pepper soup will keep for 3-4 days in the fridge. it can also be frozen for up to 6 months. Defrost and heat till piping hot to serve.
Want some more soupy inspiration? Then check out these great recipes;
Roasted aubergine/eggplant soup
20 minute Spring minestrone soup
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Roasted Red Pepper Soup with pesto
- 2 red peppers
- 5 medium carrots peeled
- 1 stick celery
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 small onion finely chopped
- 400 g canned tomatoes 400g/14oz tomatoes
- 500 ml vegetable stock or chicken stock
- 1 pinch dried chilli flakes
- salt and pepper to taste
- Half the peppers and place on a roasting tin along with the celery and carrots and roast at 200C/400F for 20 minutes.
- Remove from oven and put peppers in plastic bag till cool enough to remove skins.
- Meanwhile heat the oil in a high sided pan and cook the onion and garlic for 5 minutes.
- Add the roasted vegetables plus the tinned tomatoes and a tin of water and stick cube and dried chilli.
- Simmer for 20 minutes and season with salt and papper to taste.
- Blend till smooth with a stick blender (or carefully pour into a blender jug).
- Serve with pesto, cream, yogurt or olive oil swirled on top.
Oh, I just adore anything and everything having to do with roasted red peppers! I never thought of combining my favorite soup with Pesto as a topping- sheer genius, I bet it’s amazing together! I’m excited to try this, thanks for sharing♡
Karon Grieve says
Glad you like this one so much, I love mixing pesto with soup it really gives it a lift.