Recipe: Roast pepper and chilli soup with crunch herb croutons

Rating: 4.2 stars based on 1097 reviews

Serves 6


  • 5 red peppers, quartered and deseeded
  • 2 long red chillies, halved (with seeds)
  • 6 peeled cloves of garlic
  • 3 carrots, cut into 5cm chunks
  • 600g ripe tomatoes, halved
  • 6tbsp olive oil
  • 1 loaf ciabatta
  • 2tsp mixed dried herbs
  • 1 litre vegetable stock


  • Preheat the oven to 200C/gas 6.
  • Place the peppers, chillies, garlic, carrots and tomatoes in a roasting tray and toss them in 3tbsp of olive oil.
  • Season and roast in the oven for about 45-50 minutes, until the vegetables are softened and begin to char around the edges.
  • Tear the ciabatta into small pieces and toss in a bowl with 3tbsp of olive oil, herbs and a pinch of salt.
  • Transfer to a baking tray and place in the oven for about 8-10 minutes until golden and crispy. Remove from the oven and cool.
  • Once the vegetables are cooked, cool slightly and place in a blender with the stock. Blitz to a smooth consistency. The soup is now ready to serve straight away or gently heated when needed.


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