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Member recipe

Roasted Red Pepper Soup

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(5 ratings)

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Cooking time


Serves 4

Really tasty soup. Delicious and warming on a cold autumn day.

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  • 2 pints water
  • 1 vegetable stock cube
  • 2 small carrots, chopped
  • 2 sticks celery, chopped
  • 1 large red onion, chopped
  • 2 large garlic cloves
  • 4 red peppers
  • 1 tin of chopped tomatoes
  • Large handful of fresh basil leaves
  • Salt and pepper


    1. Remove the seeds from the peppers and cut into quarters. Place them on a baking tray and and lightly brush with olive oil. Season with salt and pepper and place them into the oven for 6-8mins at 180C, until the skins just start to look charred.
    2. Place the water and stock cube in a saucepan. Add the chopped carrots, celery, onion and garlic. Bring to the boil and cook for 5 mins. Turn down the heat to a gentle simmer for 15 to 20 minutes until the chopped vegetables become tender.
    3. Remove the peppers from the oven and when cool enough to handle, put them into a sealed plastic bag and let them cool. Once they have cooled, remove from the bag and peel off the charred skin. Chop the flesh into small pieces and add to the saucepan along with the tinned tomatoes.
    4. Simmer for a further 10 minutes. Remove from the heat and and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
    5. Serve with a drizzle of olive oil or splash of cream.

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owenpt's picture

I added in some cashew nuts to give the soup more of a texture, make it thicker and give it more of an interesting taste.

minicoopergirl's picture

Left out the cream (if needed had creme fraiche could have added but didnt) used leeks had no celery,charred the peppers for roughly 20-25mins, added a pich of chilli flakes also added a table spoon of sugar to make it richer tasting when blitzed.Toasted ciabata with olive oil and topped with chopped basil....and what can I say ......simply the best!!!!

michellemather's picture

Really tasty and easy to make, I too did not peel the peppers, I didn't add quite as much stock, and I added some chill flakes. Very tasty.

belfastboychris's picture

Forgot to add - also used Rosemary instead of Basil !

belfastboychris's picture

Made this today - really great recipe. I made a few subs - Chicken stock and also I left the skins on the peppers. Absolutely lush. Top top - use Fage 0% Fat Greek Yoghurt instead of cream!

MelCarroll's picture
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Really easy to make and very yummy

catharsist316's picture
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This soup was okay, and everyone liked it, but I found it a bit watery and too bland - would add chilli powder and less stock next time.

sbiwal's picture

Very tasty indeed. I didn't even skin the peppers - the soup wasn't very smooth but healthier. My 8 month old daughter loved it too.

janehey's picture
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Very good recipe - added a pinch of chilli flakes.

crazychris991's picture

Any results- how is it?

sheppy's picture

I do love pepper soup. Might make some of this for my lunch and take it to work...

daisydoo40's picture

If you leave out the oil or cream, this recipe is virtually fat free. I double this recipe and freeze it. Its really handy if i'm on a bit health kick and trying to cut down my food intake, as its low in fat I eat it freely.