Red Pepper Soup
Cuisine: British
Author: Kitchens
Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
  • 3 red peppers
  • 3 tomatoes, seeded and roughly chopped
  • 1 medium white or yellow onion, finely chopped
  • 2 pints (1150 ml) chicken or vegetable stock
  • salt and pepper
  • 2 Tablespoons cornstarch
  1. Cut peppers in half and remove seeds. Slice 4 thin strips and reserve. Chop remaining peppers roughly.
  2. Place the peppers, tomatoes and onion in a large bowl with the stock, salt and pepper. Stir in the cornstarch, making sure there are no lumps. Cover loosely and cook on HIGH for 15 minutes, stirring frequently.
  3. Allow the soup to stand for 1 to 2 minutes and then puree in a food processor or blender.
  4. Pour the soup into individual microwave safe bowls and top with reserved pepper strips. Reheat for 1 to 2 minutes before serving.
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