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Sweet Pepper Soup

A community recipe by

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A recipe that Mum makes often... I haven't made it yet, but have eaten it plenty of times. Dad takes it to work for lunch in a flask and it often asked for the recipe as it smells so delicious. Very tasty and warming, but is suitable for summer as well as winter! It's a matter of personal preference, but it's really nice to roast the peppers before adding them, just de-seed & cut into large pieces, drizzle with oil and roast in a moderate oven for about 10-15 mins, or until softened. Mum adds them skin & all, even the blackened bits!


Serves: 4

  • 1 large finely chopped onion
  • 1 clove crushed garlic
  • 2 ounces butter (or the equivalent amount of oil of your choice)
  • 1 ounce flour
  • 1½ pints vegetable broth (or chicken stock)
  • 1 pound roughly chopped red bell peppers (de-seeded)
  • 1 chopped red chile (de-seeded if you like to reduce the heat!)
  • 1 tablespoon chopped thyme
  • 8 ounces chopped tomatoes (deskinned and deseeded, or use a can and reduce the amount of stock accordingly)

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Sweet Pepper Soup is a community recipe submitted by Welsh Girl and has not been tested by so we are not able to answer questions regarding this recipe.

  • See note above about roasting the peppers. If this is how you like peppers, and want that roasty taste, get this done before you start.
  • Cook the onion in the butter/oil slowly & gently until soft & translucent. Add the garlic & cook for a few more minutes. Stir in the flour and continue to cook for a few more minutes.
  • Add the stock, stirring constantly until it boils. Add peppers, chilli, thyme & tomatoes and stir.
  • Cover & cook slowly for 20 to 30 minutes until vegetables are tender. Cool & blend until smooth.
  • Reheat to serve, though this could be served chilled, like gazpacho!
  • Tell us what you think

    What 1 Other has said

    • Just made this soup! Fabulous - very tasty will def do again.

      Posted by THE wife and Mum on 25th January 2014
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