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Roasted Red Pepper Soup

A hearty and warming comfort soup with sweetness and flavour all its own.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Servings: 4
Author: Karon Grieve


  • 2 red bell peppers
  • 5 medium carrots peeled
  • 1 stick celery
  • 2 tbsp olive oil
  • 1 clove garlic minced
  • 1 small onion finely chopped
  • 1 tin 400g/14oz tomatoes
  • 1 vegetable stock cube
  • 1 tin water
  • 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.


gluten free, vegetarian