This creamy Roasted Red Pepper Soup is just the ticket for chilly days. Nice and spicy with a little kick from red chilli flakes, a hint of thyme and garlic this soup will really warm you up. Served with seriously tasty Feta Toastthis is great for a satisfying lunch or supper.
2clovesof garlicminced or put through a garlic press
¼teaspoondried red chili flakes
3mediumcarrots (250g) peeled and chopped
3largered bell peppers cut into quarters, stem, seeds and pith removed.
900mlvegetable stock (3¾ cups )made with two vegetable stock cubes
3 or 4sprigsof fresh thymethe leaves picked from the stem, plus more for serving
150ml/ ½ a cup of single cream (light cream)
¼teaspoonfreshly ground black pepper
For the Feta Toast
4thick slices of sourdough bread
1tablespoonof olive oil
100gfeta (¾ of a cup of crumbled feta)
To Make The Soup
Start by roasting the peppers. Heat the oven to 180°C (350°F). Cut the peppers into quarters and remove the stems, seeds and any white piths. Place the peppers on a large baking sheet. Drizzle a little olive oil over the peppers the season with salt and freshly ground black pepper. Roast until the peppers are slightly charred and turn them over halfway through cooking. Once cooked remove them from the oven, add the hot peppers into a bowl, cover with cling film and leave to cool. Once cooled peel them then roughly chop them.
While the peppers are cooking start cooking the base for your soup. Heat the oil in a large saucepan or Dutch oven. Add the chopped onion, celery and carrots and cook over medium heat until soft, for about 20minutes.
Once the vegetables are softened and the peppers are roasted add them to the saucepan. Pour in the stock, add the thyme, salt and pepper, bring to a boil then reduce to a simmer and cook for 20 minutes. Blend the soup using a hand-held blender or immersion blender. Once the soup is smooth add the cream to the soup and stir well. Serve immediately.
To Make the Feta Toast
Toast one side of the bread under the grill until golden.Turn over the bread then drizzle a little olive oil over it and toast under a grill for until lightly golden.Then rub a garlic clove over the bread. Add the feta and smash it roughly over the bread with a fork. Add some thyme leaves and place under the grill for another 3 or 4 minutes or until the cheese starts to melt a little and is golden in places.Serve with the soup.
Serve the soup topped with some extra thyme leaves, freshly ground black pepper and a little crumbled feta if you like.
Storage - Any leftovers can be stored in the fridge and should be used with 2 days.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.