Roasted red pepper soup

A reader has contacted me asking for a red pepper recipe as his wife has just recently bought a large quantity of red peppers. I hope this recipe will be of assistance.

  • 500g red peppers
  • 1 litre chicken stock (can be substituted with a good quality vegetable stock if you prefer)
  • 200g potatoes
  • 100g onions
  • 120ml of sour (cooking) cream
  • 6 average-sized tomatoes or a teaspoon of tomato puree (if you use tomato puree, then add approximately half a teaspoon of caster sugar as the puree is relatively sour in taste)
  • 100g unsalted butter
  • 5 cloves of garlic
  • Salt and black pepper, to taste
  • Sprigs of parsley

Step 1 – Cut the red peppers in half lengthways and remove the seeds.

Step 2 – Roast the red peppers in olive oil in a preheated oven at 180C/350F/Gas 4 for 10-15 minutes, or until the skin becomes darkened. Leave the cooked red peppers to cool in a clean plastic bag which will allow you to remove/peel away the skin which you discard. This will give a sweetness to the red peppers.

Step 3 – Chop the cooked red peppers.

Step 4 – Boil the potatoes until they are cooked through and chop these into approximately 3cm chunks.

Step 5 – Chop the garlic, tomatoes and onions finely. Melt the butter in a saucepan and add the chopped garlic, tomatoes and onions frying them until they are cooked.

Step 6 – Put the cooked potatoes, garlic, tomatoes, onions and peppers into a large saucepan. Add the chicken/vegetable stock and cook on a medium gas/electric hob for approximately 30 minutes.

Step 7 – Using a hand blender or food processor, blend the cooked mixture until it is a smooth consistency.

Step 8 – Return the mixture to the large saucepan, adding the cooking cream and cook at a low heat for approximately 15 minutes. Taste the mixture and add salt, black pepper to taste. Top with some chopped parsley.

Makes approximately 4 servings.

Serve with crusty bread.

Enjoy!

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