Roasted Pepper Soup

Roasted Pepper Soup

Roasted Pepper Soup

Prep Time
10 Minutes
Cook Time
40 Minutes
Roasted Pepper Soup
  • 2 red peppers

  • 2 yellow peppers

  • 2 tablespoons olive oil

  • 1 tablespoons lemon juice

  • 2 teaspoon Piri Piri Seasoning

  • 1 onion, chopped

  • 400 gram (14 ounce) tin chopped tomatoes

  • 1 tablespoons tomato purée

  • 1 teaspoon sugar

  • 450 millilitre chicken stock

  • Salt and pepper to taste


  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
  • 2 Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the oven for 20 minutes.
  • 3 Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the onion until softened. Add the remaining ingredients. Reserve 2 pieces of each of the red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
  • 4 Purée in a food processor or liquidiser until smooth. Chop the reserved peppers and sprinkle on top of the soup to serve. Great to serve outdoors at bonfires or on Halloween with crusty bread.