Roasted Red Pepper Soup
A rich and intensely flavoured roasted red pepper soup made with juicy and charred red peppers, garlic, sun dried tomatoes for an extra flavour kick and topped with homemade basil pesto and creme fraiche swirl.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 6 red bell or pointed peppers ((1.6 lbs/750g (around 6 peppers))
- 1 yellow onion
- 5 sun dried tomatoes (jarred)
- 4 garlic cloves (peeled and whole)
- 1 squeeze lemon juice (around 1/2 tbsp)
- 2.5 cup vegetable stock ((600ml))
- salt and pepper (to season)
- 1 tbsp olive oil
- 1-2 tbsp homemade pesto
- creme fraiche (for topping)
Instructions
- 1
Pre-heat the oven to 200°C (400°F).
- 2
Roughly chop the red peppers and place in a large baking tray with peeled whole garlic cloves. Drizzle with olive oil and sprinkle with salt and pepper then roast in the oven until slightly charred (around 40 minutes).
- 3
Finely chop a white (yellow) onion and saute in a large pot with a little olive oil until translucent and soft. Once soft, add the roasted peppers and garlic, sun dried tomatoes and vegetable stock.
- 4
Simmer for 10 minutes then turn off the heat and blend until completely smooth using an immersion blender. Taste for seasoning, I only add pepper because there's enough saltiness from the stock and sun dried tomatoes and pre seasoned peppers.
- 5
Add a small splash of freshly squeezed lemon juice, stir and serve with a drizzle of creme fraiche and homemade pesto. Grab a hunk of crusty bread and dive in.