This Easy Red Pepper Soup is made with red peppers, plum tomatoes, onion, garlic, vegetable stock, and a hint of chilli flakes. This tasty red pepper soup recipe UK creates a delicious and warming dish that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients Needed
- 3 red peppers
- 1 tbsp olive oil (15 ml)
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- A pinch of dried chilli flakes (plus extra to serve)
- 400g tin plum tomatoes (14 oz)
- 300ml vegetable stock (1¼ cups)
- Double cream / Heavy cream, to serve
How To Make Red Pepper Soup
- Grill the peppers: Heat the grill (broiler) to high. Place the whole peppers on a baking tray and grill for 15-20 minutes, turning occasionally, until the skins are charred. Transfer to a bowl, cover, and let steam for 15 minutes to make peeling easier.
- Cook onion and garlic: Heat the olive oil in a large pan. Add the onion with some seasoning and cook over low heat for 15 minutes until softened. Add the garlic and cook for 3 more minutes.
- Add chilli, tomatoes, and stock: Stir in the chilli flakes, tinned tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Peel and chop peppers: Peel the skins off the peppers, then remove the tops, seeds, and pith. Roughly chop the flesh and add to the pan. Cook for 5 more minutes.
- Serve: Spoon the soup into bowls, top with a swirl of double cream or heavy cream, and sprinkle with extra chilli flakes if desired.
Recipe Tips
- Char the peppers evenly: Turn the peppers frequently while grilling to ensure they are charred on all sides. This makes the skins easier to peel and gives the soup a deep, smoky flavor.
- Steam the peppers: After grilling, cover the peppers and let them steam for 15 minutes. This helps loosen the skin, making peeling quick and easy.
- Don’t rush the onions: Cook the onions on low heat until they are completely soft and sweet. This adds depth to the soup’s flavor.
- Season at the end: Always taste the soup after blending and adjust the seasoning with salt, pepper, and chilli flakes to suit your preference.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover red pepper soup cool to room temperature. Then, put it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: To freeze, let the soup cool completely. Pour it into freezer-safe containers. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight.
- Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally, for 5-7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 cup (240g)
- Calories: 110
- Total Fat: 4g
- Saturated Fat: 1.5g
- Cholesterol: 10mg
- Sodium: 560mg
- Potassium: 540mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 7g
- Protein: 3g
Try More Easy Soups:
- Leftover Turkey Soup Recipe Uk
- Cherry Tomato Soup Recipe Uk
- Garlic Soup Recipe Uk
- Easy Summer Vegetable Soup
Easy Red Pepper Soup Recipe UK
Description
This Easy Red Pepper Soup is made with red peppers, plum tomatoes, onion, garlic, vegetable stock, and a hint of chilli flakes. This tasty red pepper soup recipe UK creates a delicious and warming dish that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Grill the peppers: Heat the grill (broiler) to high. Place the whole peppers on a baking tray and grill for 15-20 minutes, turning occasionally, until the skins are charred. Transfer to a bowl, cover, and let steam for 15 minutes to make peeling easier.
- Cook onion and garlic: Heat the olive oil in a large pan. Add the onion with some seasoning and cook over low heat for 15 minutes until softened. Add the garlic and cook for 3 more minutes.
- Add chilli, tomatoes, and stock: Stir in the chilli flakes, tinned tomatoes, and vegetable stock. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Peel and chop peppers: Peel the skins off the peppers, then remove the tops, seeds, and pith. Roughly chop the flesh and add to the pan. Cook for 5 more minutes.
- Blend the soup: Use a stick blender to purée the soup until completely smooth. Season to taste with salt and pepper.
- Serve: Spoon the soup into bowls, top with a swirl of double cream or heavy cream, and sprinkle with extra chilli flakes if desired.
Notes
- Char the peppers evenly: Turn the peppers frequently while grilling to ensure they are charred on all sides. This makes the skins easier to peel and gives the soup a deep, smoky flavor.
- Steam the peppers: After grilling, cover the peppers and let them steam for 15 minutes. This helps loosen the skin, making peeling quick and easy.
- Don’t rush the onions: Cook the onions on low heat until they are completely soft and sweet. This adds depth to the soup’s flavor.
- Season at the end: Always taste the soup after blending and adjust the seasoning with salt, pepper, and chilli flakes to suit your preference.
Easy Red Pepper Soup Recipe UK