Roasted red pepper soup

One thing that ALWAYS happens to me is that I go to the grocery shop to get one specific thing, and I go home with 2-3 bags of food, obviously forgetting the specific thing I needed in the first place. This recipe is the result of one of this episodes, I went to the supermarket to get some tomatoes to roast, and I went home with a bag full of peppers, onions and spices. So I just replaced the tomatoes with a little bit of tomato sauce, with very interesting results!

Ingredients for 2 people:

  • Red peppers, 2
  • Sweet pointed pepper, 1
  • Chilli pepper, 1
  • Garlic, one clove
  • Red onion, one
  • Olive oil
  • Salt
  • Pepper
  • Paprika
  • Tomato sauce
  • Vegetable stock 500 ml
  • Optional croutons


  1. Cut the onions roughly
  2. Cut all the peppers roughly
  3. Cut the garlic roughly
  4. Put them in a tray and add olive oil
  5. Add salt and pepper
  6. Mix the vegetables with the oil, they have to be evenly covered in oil
  7. Put the tray in the oven at 200° fan assisted for 20 minutes, check from time to time
  8. But the vegetable stock to boil
  9. When the peppers are wrinkly and a little bit burnt at the edges take the tray out
  10. Add the vegetables to the stock
  11. Add a glass of tomato sauce
  12. Add the paprika
  13. Let everything to boil for 10-15 minutes
  14. Put everything in the blender, it doesn’t have to be perfectly smooth (I prefer it this way but you might prefer to have some pieces of vegetables)
  15. Add some olive oil if you want
  16. Add salt and pepper if needed
  17. If you want you can decorate with croutons


chilli dinner garlic onion paprika pepper soup tomato vegan vegetarian

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