Roasted Red Pepper Soup Recipe
Red peppers make a rich, vibrant, thick, warming soup perfect for cold winter days.
Ingredients
Instructions
Spread the prepared peppers and onions evenly across a baking tray. Drizzle them with a bit of olive oil, then use your hands to coat them thoroughly and arrange the peppers with the skin side facing up.
Place them on the middle shelf of a preheated oven and roast for about 20 minutes. Turn them over and return to the oven for another 10-15 minutes. You may need to take out the onions earlier to prevent them from burning.
When the pepper skins are blackened, remove them from the oven. Place them on a plate, cover with cling film, and let them cool. Once they’re cool enough to handle, peel off the skins and discard them.
Place the skinned, cooked peppers and onions into the soup maker along with all the other ingredients, including the stock. Follow the instructions for your soup maker to create a smooth soup and start cooking.
Taste and adjust the seasoning as needed. Serve hot and finish with a drizzle of cream.
Follow the above to step 3. Make the stock using boiling water and mix to dissolve.
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