Roasted red pepper and chilli soup

Roasted red pepper and chilli soup

What to do

  • Preheat oven to Gas 6, 200°C, fan180°C. Place peppers, chillies and garlic in a large tin and roast for 15 minutes.
  • Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from the oven and cool till you can handle them.
  • Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.
  • Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth. Reheat to serve and top with seed mix – add pesto and croutons if desired.
  • Cost per serving: 65p
  • Serves: 8
  • Takes: 35mins


  • 6 red peppers, halved, cored and deseeded
  • 2 red chillies, halved, cored and deseeded
  • 1 bulb garlic, halved but not peeled
  • 6 tomatoes, halved
  • 1tbsp olive oil
  • 450ml (¾ pint) vegetable stock
  • 4tbsp savoury seed mix
  • 4tsp pesto and a few croutons for topping (optional)

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit

To freeze
This will freeze well for up to 1 month. To save space, you could freeze it in its concentrated form by stopping the process before you add the stock.

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