0001 – Roasted Red Pepper Soup


We find ourselves in the lucky position of having an amazing market in our town.  Each week a number for market stalls arrive selling clothes, cheeses, meats and vegetables.  A wander though the market always piques my interest, and I’m usually drawn in to purchasing something from which I can create a recipe.

On Tuesday last, as I made my way through the stalls, I noticed several rather large bowls of vibrant, red peppers – front and centre on the main vegetable stall.  The sign beside the peppers read £1.50 a bowl.  The double whammy hit me – possible recipe, definite bargain.

I swooped in and purchased a bowl, and spent the remainder of my lunch hour dreaming up how I’d make use of these peppers.

Happiness is hot soup on a cold day!

The days are shortening, the sun is shining less, and gone are the warm nights spent outside around our patio table (at least for this year)!  Food is our medicine – and that comes from both the ingredients and the feelings it elicits.  Wholesome, warm soup makes us feel great, and there’s so little junk in it that it’s good for your body.

My decision – Roasted Red Pepper Soup!


  • 5 red peppers, halved and seeded
  • 1 onion, diced
  • 4 cloves of garlic, smashed and chopped
  • 1 can of tomatoes
  • 1 carrot diced (optional, but nutrient adding!)
  • 2 teaspoons of vegetable bouillon
  • 1 teaspoon dried basil
  • Salt and pepper – to your liking
  • 2 cups of water


  1. Pre-heat your oven at 200c (Gas Mark 6).  Chuck the peppers on a baking tray and drizzle with olive oil.  Bake in the oven for 20 minutes (or until you notice a slight char on the flesh).  Don’t let them burn!
  2. Start cooking down the onions in a pan, in a good glug of olive oil.  Cook for approximately three minutes.
  3. I always boil the water in a kettle so it’s ready!  In a measuring cup add the 2 cups of water with the bouillon and set aside.
  4. Add the diced carrots to the onions and keep cooking for another 2 minutes.
  5. Add the chopped garlic, basil and warm until fragrant.
  6. Put in the tomatoes, bouillon mix, salt and pepper, and roasted peppers.  Bring everything to the boil.
  7. Cover a simmer for about 20 minutes.  At that point everything should be nice and soft.
  8. Let the soup cool enough so that it’s safe to blitz with a blender.  Blend it until it’s nice and smooth.  The texture should be somewhat creamy!

Warm it back up and enjoy.


Some people might peel the flesh from the red peppers.  I think that’s a waste, and once blended, you won’t notice them anyway.

This will serve about 4-6 people.  My children love it, especially with a bit of bread for dipping.  Better yet if it’s rye bread.

Use olive oil liberally.  Olive oil has plenty of healthy fats that kids need to grow their bodies and brains.