Roasted red pepper soup

Recipes - Roasted red pepper soup

I like the sweetness of roasted red peppers so a creamy soup with a spicy edge of ginger and garlic seemed just perfect for a cold evening. And so it was. Hope you like it too!


  • 4 red peppers
  • one tomato
  • carrot
  • small leek
  • onion
  • parsley
  • celery
  • 2 garlic cloves
  • ginger
  • lime
  • salt
  • pepper
  • hot pepper optional
  • hard cheese optional

Directions for Roasted red pepper soup

 Step 1: Preheat oven at 180 degrees. Wash and dry peppers, then pucture them with the knife from place to place so they can release some air when they are baking. Put them in the oven, along with the tomato (that you crest on top with the knife), peeled onion cut into four and the garlic unpeeled, on the grill or on a tray with a baking sheet on it. Keep them there for about an hour. They should get a black skin. 

Step 2: In the meantime, rinse the other vegetables (all except ginger). Peel carrot, parsley root, celery root and cut them in pieces. Cut the leek as well. Put them to boil in water with salt until they get tender.

Step 3: When peppers are ready, take them out (carefully, they are very hot) and place them in a pot that needs to be covered with a lid. They will "sweat" and will be easy to peel. In the same pot, I also put the tomato, onion and the garlic cloves (after I peeled them). After they cool off, peel red peppers and remove their seeds. Peel tomato as well and remove the burned parts of the baked onion. Chop all of them in large pieces.

Step 4: Melt some butter in a pot. Add peppers, onion, tomato and garlic. Fry just a little, then add some of the vegetable soup that you prepared with the rest of the ingredients. (Just enough to cover the peppers). You can add a few slices of pepper, parsley and celery to the soup too. I didn't add the leek to keep the nice red color. Add a small piece (the size of half a garlic clove) of finelly chopped ginger (I use the garlic press for it). Add, salt and pepper. When it starts simmering, remove it from the stove. Then use a blender to turn it into a cream. Add vegetable soup to make it as thin as you like. Add lime juice. I served it with grated hard cheese. Enjoy!

Tags: red peppers, tomato, ginger, onion, garlic, parsley, celery, leek, recipes Vegetarian soups

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