Recipe: Roasted pepper and basil soup

Roasted pepper and basil soup

This is a lovely and unusual soup with a good smoky flavour from the roasted peppers. It is gluten free as it is thickened with potatoes.


  • 2 pints water
  • 1 vegetable stock cube
  • 2 small carrots, chopped
  • A bunch of basil leaves
  • 1 large onion, chopped
  • 2 large garlic cloves
  • 4 peppers
  • 1 large potato
  • Salt and pepper


  1. Remove the seeds from the peppers and cut into halves.
  2. Place them on a baking tray lightly brushed with olive oil and put them into the oven for 6-8mins at 180C, until the skins just start to look charred.
  3. Place the water and stock cube in a saucepan and add the chopped carrots, potato, onion and garlic.
  4. Bring to the boil and cook for 5 mins.
  5. Turn down the heat to a gentle simmer for 15 to 20 minutes until the vegetables become tender.
  6. Remove the peppers from the oven and, when cool enough to handle, put them into a sealed plastic bag and let them cool.
  7. Once they have cooled, remove from the bag and peel off the charred skin.
  8. Chop the flesh into small pieces and add to the saucepan, simmering for a further 10 minutes.
  9. Remove from the heat and and add the fresh basil.
  10. Whizz everything together with a hand held blender, taste and check for seasoning.
  11. Serve with a drizzle of basil oil.

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