Spicy Roasted Red Pepper Soup

roasted red pepper soup in small white bowl on wooden chopping board with grilled cheese in background

Print Recipe

5 from 2 votes

This roasted red pepper soup has a gorgeous spicy flavour and couldn't be easier to make!

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Starter

Cuisine: Universal

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Baking Tray
Large Pot & Wooden Spoon
Hand Blender
Sharp Knife & Chopping Board
Jug (for stock)
Ladle (for serving)

Ingredients

Roasted Red Peppers

2.6lb / 1.2kg Red Peppers, roughly diced (approx 7 medium red peppers)
1.5 tbsp Olive Oil
1 tsp EACH: Smoked Paprika, Cumin
1/4 tsp EACH: Salt, Black Pepper

Soup

3 cups / 750ml Chicken Stock, or as needed
1 large Onion, finely diced
1 large Carrot, finely diced
1 large rib of Celery, finely diced
3 cloves of Garlic, finely diced
2 tbsp EACH: Butter, Tomato Puree (Paste in US), Harissa Paste (see notes)
Salt & Pepper, to taste
Cayenne Pepper, to taste (optional for more spice)

Instructions

Add the diced peppers to a large baking tray and combine with olive oil, smoked paprika, cumin, salt & black pepper. Place in the oven at 200C/400F until soft and lightly charred (30-40mins).
Meanwhile, melt 2 tbsp butter in a large pot over medium heat. Add in onion, celery & carrot and fry until soft & just starting to pick up colour. Add in garlic and fry for another couple of mins.
Stir in 2 tbsp tomato puree (paste) & 2 tbsp harissa paste and fry for a couple of mins. Add in the roasted peppers, then use a dash of stock and a plastic spatula to scrape off any flavour from the tray. Pour that into the pot alongside the rest of the stock. Bring to a simmer and reduce heat to medium-low, then pop on the lid and simmer for 20mins or so, just to marry the flavours together and completely soften the peppers.
Remove lid and blitz until smooth. Taste test for seasoning/spice and adjust accordingly with salt, pepper & cayenne pepper if needed (go easy with the cayenne, work a pinch at a time if you want it spicier). If you like it thinner then add more stock. If you go overboard with the liquid just simmer to thicken.

Video

Notes

a) Harissa Paste - You'll find this in most supermarkets, often near the spice section.

b) How spicy is this soup? - The spice will come from the Harissa paste, which can vary from brand to brand. But it's usually fairly mild; I've never found it too spicy with just 2 tbsp. You can then work to preference with cayenne pepper to make it as spicy as you'd like!

c) Can I use roasted red peppers from a jar? - I definitely recommend using fresh peppers for this recipe. Roasted red peppers from a jar are stored in a brine, which can throw off the flavour of the soup.

d) Serving/Grilled Cheese - Here I've served with a Boursin grilled cheese. for 4 sandwiches you'll need:

8 medium slices of bread
1x 5oz/150g pack of Garlic & Fine Herbs Boursin
3.5oz/100g Mozzarella
Butter, as needed

e) Make Ahead/Storage - Allow to completely cool then tightly store in the fridge for 3-4days or freeze long-term. Reheat on the stove over low heat until piping hot (thaw in the fridge first if frozen).

f) Calories - Based on the soup shared between 4 people. Soup is 403 calories per sandwich.

Nutrition