Creamy Roast Red Pepper Soup

Name: Creamy Roast Red Pepper Soup
Yield: Serves 6
Ingredients: 2 tbsp olive oil – for roasting the peppers and garlic; 2 garlic cloves, skinned and chopped; 2 tbsp olive oil – for roasting the peppers and garlic; 2 tbsp olive oil – for roasting the peppers and garlic; 3 tbsp olive oil; 6 red peppers; 2 onions, skinned and chopped; A squeeze of lemon juice; 2 tbsp crème fraîche, to garnish; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½–2 pints/850 ml–1.1 litres good chicken or vegetable stock; 1½–2 pints/850 ml–1.1 litres good chicken or vegetable stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This soup is delicious served hot or chilled. It isn’t a very thick soup – I loathe using flour to thicken a soup – but it is intense in its flavour. Roasting vegetables gives such a depth of taste, and how I love it! The colour of this soup is particularly attractive. Black Olive, Sun-Dried Tomato and Garlic Bread is ideal as an accompaniment for this soup.

Ingredients

Starter
Summer
Winter
Vegetarian
Soup
Gluten-free

Ingredients

Method