Red Pepper Soup Recipe

 

I’ve never been a massive fan of bell peppers. They’re just something to stuff with couscous, or to go in chilli for me. But the boyf loves them, and so we always keep some in.

Chilli peppers are another matter though. Whilst I love a *fairly* hot spicey meal, I’m not great with very hot stuff, and have always been a bit afraid of using fresh chillies. But because I’d bought a load for another recipe recently, I thought I’d be brave and use some in a soup.

To be honest, I am so delighted with this recipe that I’m kicking myself for not making it sooner. I’ve generally turned my nose up at roasted pepper soups because I’m just not that into the peppers, but something magical happened when I turned some into soup. And it’s not just because I topped the lot with bacon and cheese!

What you need to make two servings of my red pepper soup:

  • 6 red bell peppers, chopped into inch-ish squares
  • 1 large tomato, chopped into wedges
  • 2 tbspn olive oil
  • 1 large red onion, roughly chopped
  • 3 cloves of garlic, chopped fine
  • 2 red chilli peppers, chopped fine
  • 50ml hot beef stock (or vegetable stock to make it veggie)
  • 1 tbspn Worcestershire Sauce (or mushroom ketchup to make it veggie)
  • 1 tspn Aromat
  • 2 rashers of smoked back bacon, cut into strips (optional)
  • Grated Parmesan to garnish (optional)

How to make two servings of my red pepper soup:

  1. Place the bell peppers and tomato onto a baking sheet, and coat well with half the oil using a brush
  2. Pop them in the oven for about 15 minutes at around 200 degrees, until they have softened a little and started to brown
  3. In the mean time, fry the onion in a large saucepan with the remaining oil, and allow to soften before adding the garlic and chilli peppers
  4. Tip the roasted pepper and tomato into the pan, stir round and add the hot stock, the Worcestershire Sauce and Aromat
  5. Bring to the boil and then simmer for about 15 minutes, during which time you can fry your bacon if you’re using it
  6. Once the soupy mix is nice and tender, take off the heat and blend well
  7. Pop back on the heat for a minute to ensure it’s piping hot, then serve up with the bacon and a little Parmesan on top

That’s it! A totally yummy soup ready in no time at all! I hope you enjoy this as much as I did if you get to try it!

Ems x

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