Spiced Roasted Pepper Soup

2013-09-27
  • Servings : 4 - 6
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

Autumn has arrived with a vengeance and it is time for delicious warming comfort food such as this Spiced Roasted Pepper Soup. Soup is a vastly underrated food, it is comforting, easy to make, freezes well and is always delicious. With a good food flask, you can take it to work as a yummy lunch that takes little effort to prepare.  It goes very well with the Bacon and Cheese Loaf either for Lunch or a light Supper.

I roast the Peppers when I have the oven on for another dish which saves time and money. It is an ideal dish to make in the downtime between steps when you are doing something more time consuming in the kitchen.

Don’t be tempted to miss out the Lime juice, it makes the soup sing in your mouth and it can be a little pedestrian without it. You can buy bottled lime juice which will do just as well as a freshly squeezed one.

This is called ‘Spiced Roasted Pepper Soup’ but be careful with the Chilli in this, the first time I made it I used two of my home grown ones and nearly blew my head off – they were much stronger than I had realised. I generally serve it with a swirl of Cream or Creme Fraiche which calmed it down thankfully.

The soup is blended so there is no need to remove the Pepper skins unless you really want to, or unless you have slightly ‘over-roasted’ them and they are a little dark in colour (for which read burnt!) as that can make the soup bitter. I use a traditional Mouli when I am making soups rather than a stick blender as it takes out all the skin, seeds and other stringy bits and gives the soup a lovely texture. I am not one to make extra work in the kitchen but, trust me, it is worth the effort.

The Soup is quite thick so if you prefer a thinner soup, just add a little more stock after you have blended it until it suits your taste.

Ingredients

  • 1 tbsp Olive Oil
  • 600 gms / 1½ lbs Mixed Red, Yellow and Orange Peppers
  • 2 or 3 Cloves of Garlic
  • 1 Chilli, halved and seeds removed
  • 1 Red Onion, cut into wedges
  • 1 x 400g Tin Chopped Tomatoes
  • 500 mls / 20 fl ozs Vegetable Stock
  • Salt and Pepper
  • Juice of ½ Lime

Method

Step 1

Preheat the Oven to 220C / Gas Mark 6

Step 2

Chop the Peppers into large chunks and remove the seeds

Step 3

Toss the Peppers, Chilli, Onion and Garlic in the Olive Oil and place onto a flat roasting tin

Step 4

Roast in the oven for 30 minutes or until they soft and cooked but not browned

Step 5

When cooked put the vegetables into a large pan, along with any juices in the roasting tin

Step 6

Add the chopped Tomatoes and the stock

Step 7

Add some Salt and Pepper

Step 8

Simmer gently for 15 minutes or so until the flavours have come together

Step 9

Blend with a Stick Blender or pass through a Mouli

Step 10

If the Soup is thicker than you like, you can add a little more stock at this point

Step 11

Bring back to simmering point and squeeze in the Lime Juice

Step 12

Allow to simmer for a couple of minutes then taste and adjust the seasoning

Step 13

When in the bowl, add a little Cream or Creme Fraiche

Step 14

Eat

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