Roasting Peppers For Soup

Our answer

Nigella's Sunshine Soup (from KITCHEN) is made with a combination of roasted bell peppers and sweetcorn kernels, giving a golden-hued soup. The orange and yellow peppers are roasted in a hot oven until soft, with the skins slightly blistered but not charred.

The oven is quite hot and the cooking time of 25 minutes should be enough to cook the peppers without burning them. But ovens do vary and some have hot spots, which can accelerate the cooking time. Also fan ovens can still cook more quickly than regular ovens, even with the temperature adjusted, as the air is forced around the food. So it is always a good idea to keep an eye on items in a very hot oven. We would also suggest cutting the peppers into fairly chunky strips, as thin strips will cook more quickly.