Roasted Red Bell Pepper Soup

colourful soups

Prep time: 15 minutes Cooking time: 35 minutes Serves: 2 – 4


  • 4 medium size red bell peppers
  • 5 black peppercorns
  • 1 bay leaf
  • 1 cup (250g) diced onion
  • 1 tablespoon crushed garlic
  • 4 cups (1litre) chicken broth
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon hot pepper sauce (Tabasco)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground peppercorns
  • 2 tablespoons canola oil
  • 2 additional tablespoons of canola oil for greasing


  1. Preheat the oven to 180 °C
  2. Cut bell peppers in half lengthwise and take out seeds and
  3. Membranes, use a pastry brush to oil the peppers and place them skin up on a well greased baking pan
  4. Bake them for about 20 minutes then remove from oven
  5. While they are cooling down, in a medium pot heat oil and add onions, garlic, peppercorns, bay leaf, and cook for 3 minutes
  6. Add broth, vinegar, salt, black pepper and hot sauce and stir
  7. Reduce heat and cook for 20 minutes
  8. Once cooked remove from stove and pour into a blender
  9. Remove skin from the peppers and add them into the blender with the cooked soup, blend until smooth