Sweet Red Pepper Soup

Simply perfect as a pre roast dinner starter.

Treat your taste buds and make your Sunday lunch something special. This vibrant red pepper soup recipe delivers a big punch of hearty flavours this spring.


  • 3 Tbsp unsalted butter
  • 1 Large chopped red onion
  • 2 Cloves chopped garlic
  • 8 Large red peppers
  • 2 1⁄2 Cups chicken stock
  • 1⁄4 Tbsp fresh ground pepper
  • 200ml Double cream
  • Pinch of salt
  • Dressing
  • 2 Tbsp chilli garlic oil or garlic oil
  • 1 Dessert spoon orange and ginger balsamic


  • Melt the butter in a large saucepan over medium heat, add the onion and garlic and simmer for 5-8 minutes until onions are tender
  • Half peel, deseed and cut the peppers into chunks and add to the pan
  • Add 2 1⁄2 cups chicken stock, salt and pepper and continue to cook for another 5 minutes
  • Reduce heat, cover and simmer for 25 minutes
  • Remove the pepper skins
  • Add cream and heat through without boiling
  • Serve with a drizzle of chilli and garlic infused olive oil and a splash of the orange and ginger balsamic over each bowl.
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