Roasted Red Pepper Soup

Author : Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

Serves 4 as an appetizer, 2 as a main meal

4 red peppers
3 tablespoons extra virgin olive oil
1 large onion, chopped
5 - 6 sage leaves, chopped
2 cloves garlic, crushed
1 small red chile, chopped
1 bay leaf
2 1/2 cups (625 ml) hot vegetable stock
1 tablespoon (or to taste) red wine vinegar
Salt, sugar and fresh ground black pepper, to taste


Preheat the oven to 400 F. Place the peppers on a roasting tray, and roast for about 45 minutes, turning once or twice, until blackened and soft.

While the peppers are roasting, heat the oil, and add the onion and sage. Saute on a low heat, 5 - 7 minutes, until the onion is softened. Add the garlic, chile and bay leaf and saute for a minute. Add the hot stock and let the soup base simmer for 10 minutes. Take off the heat and let cool.

Remove the roasted peppers from the oven, and while still hot, place and seal in a ziplock bag. After about 10 minutes, take them out of the bag, one by one, and skin them, discarding the skin, pith and seeds. Add to the soup base.

Blitz the soup until smooth and creamy. Season to taste with the red wine vinegar, salt, sugar and black pepper. Serve warm or chilled. If serving chilled, taste and readjust seasoning just before serving.