Roasted Red Pepper Soup

Ingredients

• 907 g (2 pounds)red bell peppers, halved, with seeds and veins removed
• 2 tablespoonsavocado oil
• 1yellow onion, chopped
• 2 mediumcarrots, chopped
• 2celery stalks, chopped
• 3 clovesgarlic, chopped
• 1 tablespoonfresh thyme leaves
• 2 tablespoonsfresh flat-leaf parsley
• 2 tablespoonstomato paste
• 1 teaspoonsalt
• 1/4 teaspoonchilli flakes
• 1/4 teaspoonfreshly ground black pepper
• 946 ml (32 ounces; 4 cups)vegetable broth or stock

Instructions

1. 1

   Heat the grill

   Preheat the oven grill.

2. 2

   Char the peppers

   Arrange the pepper halves on a baking sheet lined with baking parchment or a silicone baking mat. Grill for 10–15 minutes, until the skins are blackened.

3. 3

   Steam and cool

   Transfer the peppers to a container with a lid and leave them to cool. The trapped steam will help loosen the skins.

4. 4

   Remove the skins

   When the peppers are cool enough to handle, pull off their skins.

5. 5

   Soften the vegetables

   Meanwhile, heat the oil in a large frying pan over a medium heat. Sauté the onion, carrots and celery for about 10 minutes, until soft and starting to brown. Add the garlic and cook for another minute.

6. 6

   Add to blender

   Put the roasted peppers, sautéed vegetables and all the remaining ingredients into a large blender. If your blender does not have enough capacity, work in batches.

7. 7

   Blend until smooth

   Blend on high until the soup is smooth and velvety. If you have a professional-grade blender, keep blending until the soup is hot and ready to serve. Otherwise, transfer it to a stock pot and heat until hot throughout.

What is roasted red pepper soup?

This American-style soup takes its main flavour from red peppers that are grilled until their skins blacken, then peeled and blended with stock and sautéed vegetables. Roasting gives the peppers a deeper, lightly smoky taste than they would have if simply simmered.

Aromatics: Onion, carrot, celery and garlic build a savoury base, while thyme, parsley and a little chilli round out the flavour. Blending everything together makes the soup velvety without adding cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 3g protein, 22g carbs, 8g fat.

The peppers, carrots, onion and vegetable stock provide most of the carbohydrates, while avocado oil supplies most of the fat. The soup has only a modest amount of protein, so serve it with a protein-rich side such as beans or a suitable sandwich filling to make the plate more balanced.

How to roast the peppers

Even halves: Cut the peppers in half and remove the seeds and veins so they sit steadily on the tray and are easy to peel once cooked.

Blackened skins: Grill them for 10–15 minutes, watching for the skins to blacken. Letting them sit covered as they cool traps steam and helps the skins come away more readily.

Build flavour in the pan

Sautéed base: Give the onion, carrots and celery about 10 minutes over a medium heat, until soft and beginning to brown. This time helps bring out their sweetness before they are blended.

Garlic timing: Add the garlic only after the other vegetables have softened, then cook it for one minute. That is enough to soften its raw edge without letting it burn.

Getting a smooth texture

Blend in batches: The recipe makes four servings, so check that your blender can hold the ingredients safely. If it cannot, divide the mixture into batches rather than filling it too full.

Hot soup: A professional-grade blender can heat the soup as it blends, according to the recipe. Otherwise, pour the blended soup into a stock pot and heat it until hot throughout.

Seasoning and heat

Chilli flakes: The small amount adds a gentle spicy note without taking over the sweet pepper flavour. Keep the listed quantity for the recipe’s intended balance.

Herbs: Fresh thyme and flat-leaf parsley add fragrant, savoury notes. Blend them with the other ingredients so their flavour is spread through the soup.

What to serve with it

For a simple meal, serve the soup with bread or toast for dipping. A sandwich or a fresh side salad can also make it a more substantial lunch.

Recipe notes & tips

• Line the baking sheet with parchment or a silicone baking mat before grilling the peppers.
• Let the peppers cool covered before trying to peel them.
• Cut the vegetables into similar-sized pieces so they soften at a similar pace.
• Keep the garlic cooking to one minute after adding it to the pan.
• Blend in batches if your blender cannot accommodate the full quantity.
• If your blender does not heat the soup, warm it in a stock pot until hot throughout.

Variations

• More heat: Increase the chilli flakes to suit your taste.
• Herb change: Use a different mix of fresh herbs in place of the thyme and parsley.
• Smokier flavour: Grill the peppers until their skins are thoroughly blackened before steaming and peeling.
• Chunkier soup: Blend the mixture for less time to leave some texture.
• Richer finish: Stir in a little cream after heating, if you want a creamier soup.

Common mistakes to avoid

• Peeling while hot: The peppers may be difficult to handle; leave them covered until cool enough to touch.
• Under-charring: The skins may cling to the peppers; grill until they are blackened.
• Burning the garlic: It can turn bitter; add it after the vegetables soften and cook for just one minute.
• Crowding the blender: The soup may not blend evenly; work in batches if needed.
• Skipping the final heating: If your blender does not heat the soup, warm it in a stock pot until hot throughout.

How to store

Cool the soup and refrigerate it in a covered container, then use within 3–4 days. Reheat in a saucepan over a medium-low heat, stirring occasionally, until hot throughout.

Frequently asked questions