Roasted red pepper and chilli soup recipe

5mins to prepare and 30mins to cook


  • 6 red peppers, halved, cored and deseeded

  • 2 red chillies, halved, cored and deseeded

  • 1 bulb garlic, halved but not peeled

  • 6 tomatoes, halved

  • 1tbsp olive oil

  • 450ml (3?4 pint) vegetable stock

  • 4tbsp savoury seed mix

  • 4tsp pesto

  • a few croutons for topping (optional)

  • Preheat oven to Gas Mark 6, 200°C, fan 180°C.

    Place peppers, chillies and garlic in a large tin and roast for 15 minutes.

    Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from the oven and cool until you can handle them.

    Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.

    Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth.

    Reheat to serve and top with seed mix — add pesto and croutons if desired.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.


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