Tested recipe
Smoky red pepper soup
Roasted peppers and tomatoes blended into a warming, gently smoky soup.
Total 45 minEasyServes
Method
Cook with confidence.
- Heat the oven to 220°C / 425°F. Toss peppers, tomatoes, onion, and garlic with oil and salt.
- Roast 25–30 minutes until soft and browned at the edges.
- Transfer to a pot with paprika and stock. Simmer 8 minutes, then blend until smooth.
- Taste for salt. Serve with yogurt and toasted seeds if desired.
Dietary note
Labels describe the listed ingredients only. Check every packaged ingredient for allergens and cross-contact relevant to your kitchen.
Labels describe the listed ingredients only. Check every packaged ingredient for allergens and cross-contact relevant to your kitchen.