Red pepper soup
Red pepper soup
A brilliant bright red soup recipe, perfect for sunny days. You'll need plenty of red pepper, garlic and dried chilli flakes for this one
Ingredients
- 3 red peppers
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic chopped
- a pinch dried chilli flakes plus extra to serve
- 400 g tin plum tomatoes
- 300 ml vegetable stock
- double cream to serve
Instructions
- Heat the grill to high. Put the whole peppers onto a baking tray and grill for 15-20 minutes, turning every now and again, until charred on all sides. Tip into a bowl, cover and leave for 15 minutes to steam – this will help the skins come off easier.
- Meanwhile, heat the olive oil in a large pan and cook the onion with some seasoning over a low heat for 15 minutes until soft, then add the garlic and cook for another 3 minutes. Add the chilli flakes, tomatoes and stock. Bring to the boil, reduce to a simmer and cook for 15 minutes.
- Remove the skins from the peppers, as well as the tops, and seeds and pith from the insides, and discard. Roughly chop the pepper flesh and add to the pan. Cook for 5 minutes.
- Use a stick-blender to whizz the soup until completely smooth, then season. Spoon into bowls and top with a swirl of cream and a sprinkle of chilli flakes, if you like.
