Soups, Veg-friendly, Vegetable dishes, Winter warmers
Comments 2

Uplifting creamy roasted bell pepper soup

This is a delicious and warming soup, superb on a cold day. A winning combination of roasted bell peppers and other soup-friendly veggies like onions, leek, carrots, celery and garlic, accompanied by cumin and a bit of garam masala takes it up a notch. It’s also exceptionally velvety and rich in flavour. Add some red pepper flakes for a spicy kick.

Preparation + cooking time: 60 -70 min / Serves 2 or 4 for starter/ Veg-friendly

We would need:

  • 3 large bell peppers (red, orange and yellow), halved and seeded
  • Olive oil
  • 1 medium onion, chopped
  • 1/2 leek, cleaned and trimmed, white parts only
  • 2 cloves of garlic, minced
  • 1 carrot, peeled and chopped
  • 1 celery stick, chopped
  • 1 tbsp of chopped fresh parsley
  • 1 tsp of ground cumin
  • 1/2 tsp of garam masala
  • 1 tbsp of sweet paprika
  • 2 bay leaf
  • 3 cups of vegetable stock
  • Salt & pepper to taste
  • 1/4 of heavy cream


  1. Preheat oven to Gas mark 7/ 425°F/ 220 °C.
  2. Place peppers, cut-side down, on a baking sheet. Drizzle with olive oil to lightly coat each pepper. Roast until flesh is tender and skin blisters and turns black, for 20-25 minutes.
  3. Once the peppers are blackened, remove them from the oven and transfer to a medium-sized bowl and cover (alternatively you can use a plastic bag). Allow the peppers to steam for at least 10 minutes. Uncover and let them rest until cool enough to handle.  After remove and discard the charred pepper skins.
  4. The soup: place onion, leek and carrot into a saucepan and cook until onion is softened and translucent, for a few minutes.
  5. Add celery, garlic and parsley and cook for another 3-4 minutes.
  6. Put in the cumin, garam masala, sweet paprika and bay leaf, stir to combine.
  7. Add roasted peppers and vegetable stock, turn to low heat, place a lid on the saucepan and simmer for about 20 minutes, or until vegetables are soft.
  8. Remove the saucepan from the heat, adjust for seasoning and stir in the cream. Blend until smooth.
  9. Serve in cups, garnished with a pinch of freshly grounded black pepper and a splash of cream. Bon app!

With love,


  1. Hey Bhumika! Thank you for visiting my food blog, I really hope that you will enjoy the roasted bell pepper soup :) Let me know how you’ll find it :)


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