Red peppers – 4 Nos.
Onion, medium sized, chopped – 1 No
Garlic cloves – 2
Vegetable stock/chicken stock – 4 cups
Rice flour -1 tbsp
Freshly ground pepper
Insert the red peppers on a skewer. Roast the red peppers on stovetop until the skin is black. Remove the pepper from flame and immediately using a kitchen towel rub the skin off. Discard all the stalks, cores, white pith and scrape out the seeds. Chop the roasted pepper roughly. Set aside.
Heat 2/3 cup of vegetable stock, onion and garlic in a large saucepan. Boil until the onion has softened. Sprinkle rice flour and rest of the vegetable stock. Add roughly chopped roasted peppers and bring to the boil. Simmer for 5 minutes. Leave to cool slightly, then puree it in a blender. Season to taste with salt and ground black pepper. Return to the saucepan and reheat the soup.
21 thoughts on “Roasted red pepper soup”
Beautiful! So yummy!
This must have tasted awesome..
wow! hot and delicious!!
Love the flavor of roasted bell pepper, delicious soup..
Super comfort yummy soup.
My other half will definitely love this soup, flavorful and so attractive. Will be perfect with a few toast.
hmm!! yuumy soup.. perfect for for cold rainy day…
just love the roasted pepper's flavor, looks too good.
Lovely soup ,great idea
soup looks so delicious and love the photos.
Delicious and colorful soup love it.
delicious and refreshing soup.. I love the roasted capsicum flavour
Hi Beena, very beautiful and yummy. Thanks for sharing and regards 🙂
This looks yummy! And love the red!
Yummy Colourful soup. Perfect for this rainy season.
wow! looks so yumm..
Love the colour. Seems delicious. Was it spicy ?
Looks healthy and tasty!
lovely colorful soup,love to sip it 🙂
Colourful and yummy!!