Roasted Red Pepper Soup

Total recipe time: 73 minutes
Preparation time: 45 minutes
Cooking time: 28 Minutes
Serves: 4


  • 2 Tbsp Olive Oil
  • 160g Onion, quartered
  • 1 clove Garlic, crushed
  • 200g Carrot, peeled, roughly chopped
  • 400g Red pepper, halved, de seeded, roasted
  • 300g Tomato
  • 1 Vegetable Stock
  • 900ml/31.6floz Water
  • Pinch Salt
  • Pinch Pepper


  1. Peel and quarter the onion
  2. Peel the garlic
  3. Peel and quarter the carrot
  4. Halve and de seed the red pepper
  5. Halve the tomato
  6. Pre heat the oven to 200oc / Gas Mark 6


Step 1: In a roasting tin as the onion wedges, carrot and red pepper skin side up, garlic and tomato

Step 2: Drizzle the olive oil and season with salt and ground black pepper
Roast for 20 – 30 minutes in a preheated oven.

Step 3: Carefully spoon the roasted vegetables into the jug along with the garlic and vegetable stock cube.

Step 4: Fill with water up to the ‘MAX’ mark TIP: As an alternative to vegetable stock you can use chicken.

Step 5: Attach the lid to the jug TIP: A beep will be heard and the icons will flash in sequence when the lid is on securely.

Step 6: Using the ‘Mode’ button, select the “Smooth” setting TIP: The numbers shown on screen indicate how long it will take before the soup is ready.

Step 7: The Soup Maker will beep to indicate when the soup is ready, Turn off at the power socket, carefully remove the Lid, season to taste with salt and pepper and serve

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