Sweet Pepper Soup

A community recipe by Welsh Girl

Not tested or verified by Nigella.com

Print me

Introduction

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!

Ingredients

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)

Method

Sweet Pepper Soup is a community recipe submitted by Welsh Girl and has not been tested by Nigella.com 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!