Roasted Red Pepper Soup

Roasted Red Pepper Soup

Recipe By: Chef Jaswant Singh, Select Group

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  • 2 whole Red Peppers
  • 40 mL Oil
  • 1/2 diced Onion
  • 3 minced Garlic Cloves
  • 650 mL Vegetable Stock
  • 40 mL Tomato Puree
  • 50 grams fresh Spinach
  • 30 grams fresh Parsley
  • Black Pepper, to taste
  • Cheese or Cream, for garnish (optional)


  • Heat the oven to 200 degrees Celsius
  • Place the whole red peppers on a baking tray and roast for around 20-30 minutes
  • Once the peppers are soft and lightly charred, remove them from the oven and place on a plate and cover them with cling film
  • Simultaneously, heat oil in a saucepan and cook the onion and garlic over medium-low heat for 10 minutes
  • Cook them until soft and translucent and set aside
  • When the peppers are cool enough to handle, remove the stalk, seeds and skins from the peppers
  • Chop the flesh into small pieces and add them to the onion and garlic
  • Return the pan to a medium heat and mix well to break down the pepper even more
  • After that, add the vegetable stock and tomato puree into the pan
  • Season with the black pepper and bring to a simmer
  • Simmer the mixture gently for 10 minutes with regular stirring
  • Add the spinach and parsley into the pan and cook for a further few minutes
  • Serve this delicious roasted red pepper soup hot and topped with cream or grated cheese

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