Starters
British
BritishRoasted Red Pepper Soup
A sweet, smoky roasted red pepper soup. The tiers progress from a quick jarred-pepper blend to fire-roasted fresh peppers with a roasted tomato base and a basil oil swirl.
Vegetarian
Gluten-free
Nut-free
Better version
Oven-roasted fresh peppers with smoked paprika and a cream swirl.
Per serving£1.38
Total cost£5.50
Time55 min
Ingredients for 4
- 4 red peppers , halved and deseeded
- 1 red onion , quartered
- 3 cloves garlic , unpeeled
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 600 ml vegetable stock
- 60 ml double cream , plus extra to swirl
- sea salt and black pepper , to taste
Method
- Heat the oven to 200C. Toss the peppers, onion and garlic with the olive oil and roast for 30-35 minutes until soft and charred at the edges.
- Squeeze the garlic from its skins and tip everything into a saucepan with the smoked paprika.
- Pour in the stock, bring to a simmer and cook for 5 minutes.
- Blend until completely smooth, then stir in the double cream.
- Season to taste and warm through without boiling.
- Serve with an extra swirl of cream on top.
Equipment
- roasting tin
- saucepan
- stick blender
The three ways, side by side
Budget
Jarred roasted peppers blended with onion and stock.
Better
Oven-roasted fresh peppers with smoked paprika and a cream swirl.
Ultimate
Fire-roasted peppers and tomatoes, sherry vinegar and a basil oil drizzle.
