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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
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    Method

    • step 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.
    • step 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.
    • step 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.
    • step 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.
    • step 5

      Serve with a drizzle of olive oil or splash of cream.
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    Comments, questions and tips (18)

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    Overall rating

    A star rating of 4 out of 5.9 ratings
    Lucia Potter avatar

    Lucia Potter

    Is it possible to add calories to recipes?

    Fiona Macgregor 1 avatar

    Fiona Macgregor 1

    Lots of people leaving comments about adjustments might prefer to try this other good food recipe. https://www.bbcgoodfood.com/recipes/1977654/roast-red-pepper-and-tomato-soup It's similar but has less stock and more spice, uses fresh tomatoes, and roasts the onion and garlic with the pepper for…

    katryb

    A star rating of 4 out of 5.

    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 avatar

    daniellehodge100

    A star rating of 4 out of 5.

    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…

    NoLogo

    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…

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