Roasted Pepper Soup

Roasted Pepper Soup

The sweet taste of paprika is heightened from cooking in the oven. The soup gets its "heat" from a few drops of sriracha (chilli) sauce and has a crisp and tasty topping of almonds and crumbled cheese. It goes well with a cheese sandwich.


Step 1
  • Heat the oven to 200º.
Step 2
  • Put the peppers on a baking tray and roast in the middle of the oven for about 40 minutes until the skin is almost black, turn them halfway. Then put the peppers in a bowl and cover with cling film. Leave to cool.
Step 3
  • Peel and chop onions and garlic. Chop the tomatoes. Fry the onion in butter in a saucepan for 1-2 minutes. Add in the tomatoes for a few minutes, stirring every now and then.
Step 4
  • Peel the cooled peppers, removing the seeds and the core. Chop the peppers and put in a saucepan to fry for a few more minutes.
Step 5
  • Add the water and stock cubes. Bring the liquid to the boil, lower the heat and simmer for about 10 minutes.
Step 6
  • Use a hand blender to make the soup smooth and add the cream and heat gently. Season with salt, pepper, sugar and sriacha sauce.
Step 7
  • Strain the oil from the cheese. Serve the soup topped with crumbled cheese and chopped almonds.


Red peppers
Brown white onion
Garlic cloves
800 ml
Vegetable stock Cubes
Whipped cream
200 ml
1 tsp
Ground White pepper
1 pinch
Caster sugar
1 tsp
Sriacha sauce
5 Drops
Feta With Garlic & Herbs
150 g
Chopped almonds
60 g