Roasted Sweet Red Pepper and Basil Soup

Cooking time: 50m
Roasted Sweet Red Pepper and Basil Soup


For 6 people ()

  • 50 g butter
  • 600 g red peppers
  • 200 g tomatoes, peeled, deseeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 60 g fresh basil, roughly chopped
  • 1 ltr litre vegetable stock
  • 100 mL single cream


  1. This soup is bursting with colour and great as a starter at dinner parties.

  2. 1. Put the peppers on some foil and grill for 10 mins, turning frequently, until the skins are charred.

  3. 2. Cover them in a plastic bag and leave to cool for 5-10 mins.

  4. 3. Remove the skins, deseed, and roughly chop.

  5. 4. Heat the butter in a large saucepan and add the garlic and onion. Fry on a lower heat until the onion is softened.

  6. 5. Add the peppers, tomato, basil and seasoning, and simmer on a low heat for 8-10 mins.

  7. 6. Stir in the stock, bring to the boil, then cover and simmer for 10-15 mins.

  8. 7. Puree the mixture in a food processor and return to the pan.  Stir in the cream and heat gently.

  9. 8. Serve immediately around a warm fire!

  10. Top tip: Garlic croutons are a delicious addition to this dish.

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