RED PEPPER (Capsicum) SOUP
Cozy Up with Creamy Roasted Red Pepper Soup: A Mediterranean Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. And if you’re looking for a flavourful and healthy option, look no further than our Roasted Red Pepper Soup! This vibrant soup is packed with Mediterranean flavours, incredibly easy to make, and perfect for a weeknight dinner or a cozy weekend lunch.
We’ve taken the classic red pepper soup and elevated it with simple techniques that really bring out the sweetness of the peppers. Roasting the peppers (though not explicitly stated in the instructions, it highly enhances the flavour – see tips below!) creates a depth of flavour that you just can’t achieve otherwise. The addition of fresh thyme and a touch of garlic adds a lovely aromatic complexity.
This soup is naturally vegetarian and can easily be made vegan by ensuring your stock is plant-based. It’s also a great way to get your daily dose of vitamins and antioxidants. Plus, it’s incredibly versatile – serve it with crusty bread for dipping, a swirl of cream (or coconut cream for a vegan option), or a sprinkle of your favourite herbs.
What makes this soup special?
- Simple Ingredients: You likely already have many of these ingredients in your pantry.
- Easy to Make: Minimal effort for maximum flavour.
- Healthy & Delicious: A guilt-free comfort food.
- Versatile: Perfect as a starter, light lunch, or satisfying dinner.
Tips for the Best Roasted Red Pepper Soup:
- Roast the Peppers: For an even deeper, sweeter flavour, roast the red peppers before adding them to the saucepan. Halve them, remove the seeds, and roast at 200°C (400°F) for about 20-25 minutes, or until the skin is blackened. Place them in a bowl and cover with plastic wrap to steam – this makes peeling the skin much easier.
- Spice it Up: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Garnish with Flair: A swirl of cream, a sprinkle of fresh herbs, or a drizzle of olive oil adds a beautiful finishing touch.
- Make it Ahead: This soup tastes even better the next day, so feel free to make it ahead of time.
Frequently Asked Questions
Q: Can I use different types of peppers?
A: While red peppers provide the best sweetness and colour, you can experiment with other varieties like orange or yellow peppers.
Q: Can I freeze this soup?
A: Yes! Allow the soup to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months.
Q: What’s the best way to serve this soup?
A: Serve it hot with a side of crusty bread for dipping. A swirl of cream or a sprinkle of fresh herbs adds a lovely finishing touch.
Q: Is this soup suitable for vegans?
A: Yes, as long as you use vegetable stock instead of chicken stock.
Q: Can I add other vegetables to this soup?
A: Absolutely! Roasted carrots or sweet potatoes would be delicious additions.
Roasted Red Pepper Soup
Ingredients
- 6 large red peppers cut into small pieces
- 2 large onions chopped
- 1/2 cup extra virgin olive oil
- 4 cups vegetable or chicken stock
- to taste fresh thyme
- to taste salt
- to taste black pepper
- 3 large cloves of garlic crushed
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and red peppers and sauté for 5 minutes.
- Add garlic and cook quickly, then add stock, thyme, salt and pepper. Cover and simmer until the vegetables are soft, about 30-40 minutes.
- Puree the mixture with a blender or food processor until smooth.
- Add a few chopped herbs for colour – parsley and coriander can be used.
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