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Member recipe

Roasted Red Pepper Soup

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(9 ratings)

Member recipe by


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.

Comments, questions and tips

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Fiona Macgregor's picture
Fiona Macgregor
16th Feb, 2019
Lots of people leaving comments about adjustments might prefer to try this other good food recipe. It's similar but has less stock and more spice, uses fresh tomatoes, and roasts the onion and garlic with the pepper for better flavour.
6th Nov, 2018
Made this with adjustments as per other people - didn’t take the skins off the peppers, roasted them for longer (20 mins) and only used 500ml of stock. Added some paprika and chilli flakes. Left out the cream but stired through some plain yog on serving. Very nice.
daniellehodge100's picture
3rd Nov, 2018
So I changed a couple of things after reading comments and it came out great :) I only used 500ml of stock which was plenty and I didn’t bother taking the skins off of the peppers that seemed like a massive faff and waste of time. I also only used dried basil and added it when I was simmering all the veggies and stock. I had to Chuck a yellow pepper in as I only had 3 red ones. Basically asking as long as you don’t use too much stock this soup is very tasty :)
12th Nov, 2015
I bought 4 Peppers for 20 pence from Asda so thought I'd try this recipe, I agree with the other comments it is bland and there is too much liquid. All the hassle with placing peppers in oven is wasted energy and time, just wash the peppers and cut up and add with the tomatoes. This recipe needs livening up with spices or chilli to your own taste and i would recommend using 3/4 pint of water and a small carton of passata
PicaPicaMagpie's picture
8th Jul, 2015
Very tasty; my partner and I really enjoyed it. I added 1/2 tablespoon smoked paprika, 1/2 tablespoon dried basil and orange, yellow and red peppers as it was all I had in. Also added a dash of hot chilli powder to give it a lovely kick. I didn't peel the peppers and left out the cream.
29th Jan, 2014
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.
23rd Nov, 2013
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!!!!
11th Jun, 2013
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.
22nd Jan, 2013
Forgot to add - also used Rosemary instead of Basil !
22nd Jan, 2013
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!


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