Roasted Red Pepper Soup

This hearty red pepper soup makes a fabulous starter, lunch or snack on a cool winter's day
Roasted Red Pepper Soup
ITP Images
Roasted Red Pepper Soup
December 09, 2018
Level Easy
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4

PHOTO BY Efraim Evidor
RECIPE BY Mart Leisegang


8 large spinneysFOOD Organic Red Peppers
2 tbsp olive oil
1 large red onion, finely chopped
2 cloves of garlic, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
spinneysFOOD Salt, to taste
spinneysFOOD Black Pepper, to taste
1 tsp spinneysFOOD Chilli Addict
2 tsp spinneysFOOD Smokey Paprika Powder
1L vegetable stock
spinneysFOOD Fresh Basil, as needed
4 tbsp double cream
spinneysFOOD Micro Greens, as needed


  • 1

    Halve the red peppers and remove the stems and seeds

  • 2

    Lay them on a baking tray, skin side up

  • 3

    Grill the peppers until the skin starts to bubble and blacken (approx. 15 mins)

  • 4

    Turn the oven off and leave them for a further 5-10 minutes. Meanwhile, in a large frying pan heat the olive oil and sauté the onion, garlic, carrot and celery for 8-10 minutes until soft and fragrant. Season with salt and pepper

  • 5

    Add the chilli, paprika and vegetable stock and cook for 5 minutes. 6 Remove the skins of the roasted peppers, and transfer to a blender. Add the onion stock mixture, a few basil leaves to taste and mix until smooth. Season with salt and pepper

  • 6

    Garnish with a few drops of double cream and micro greens



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