Traditional recipes

Roasted red pepper and Wensleydale soup recipe

Roasted red pepper and Wensleydale soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pepper soup
  • Roasted pepper soup

Wonderful creamy soup that ticks all the winter boxes. Serve with a lovely warm crusty roll on the side.

39 people made this

IngredientsServes: 4

  • 1 onion, peeled and quartered
  • 1 red pepper, seeded and quartered
  • olive oil
  • 1 (400g) tin chopped tomatoes
  • 1 tablespoon tomato puree
  • 200ml vegetable stock
  • salt and pepper, to taste
  • 1 teaspoon basil, fresh or dried
  • 100g Wensleydale cheese, crumbled
  • 2 to 4 tablespoons single cream

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat the oven to 180 C / Gas 4.
  2. Put onion and pepper on a baking tray and drizzle with olive oil.
  3. Roast in the preheated oven till soft, about 30 minutes. Remove from the the oven and chop roughly.
  4. Add the onions and peppers to a saucepan over a medium heat. Add the tomatoes, puree, stock, salt and pepper to taste and basil. Cook at a simmer for 30 minutes and then puree in a blender.
  5. Return to saucepan and add cheese to melt. Add cream to taste and serve with fresh crusty bread.

Tip

Sprinkle extra cheese and fresh basil on top for a luxury starter.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

I made it exactly as per recipe but it was really really thick so I thinned it down with a further 200ml of vegetable stock. Also I found it difficult to melt the cheese after returning it to the pan, it obstinately remained slightly crumbly but that didn't detract from the taste. It tasted good, very much more tomato taste came through and I couldn't really taste much red pepper so might increase to 2 peppers next time. Will definitely make it again.-03 Apr 2016


Courgette and red pepper soup with toasted almonds

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INGREDIENTS (2 portions):

Soup ingredients:

  • 1 red pepper
  • 1/2 onion
  • 1 courgette
  • 2 tsp tomato paste
  • 1 tsp minced garlic
  • 1 tsp herbs de Provence
  • 1 stock cube and/or salt to taste

Toasted almond ingredients:

Make cooking easier with my ingredient converter: Click to open

Finely chop up 1/2 onion and sauté in a large soup pan with bit of oil and 1 tsp of minced garlic.

Chop up 1 red pepper, cube 1 courgette, and all all other ingredients including roughly 300-400ml of boiling water (you might have to add a bit more if the water evaporates too quickly or to adjust taste. Let cook for about 15-20 minutes.

Take a separate pan, heat up some oil and add the almond flakes and some salt. Carefully toast until they get a nice brown colour. Stir all the time on medium heat and make sure it doesn't burn.

When the soup is cooked either blend with a hand blender or pour into a large heat-proof blender and blend together.

Serve with sprinkled toasted almonds on top and some bread on the side if you like. Enjoy!

More Vegan Soups, Starters & Sandwiches recipes


Celery, Tomato and Red Pepper Soup

Eat the Rich

Now this lovely and very tasty soup comes from a very good cookbook by Rose Elliot. Low Fat, Low Sugar

From looking at it you think it's going to be a run of the mill tomato flavour but when you take your first mouthful you are bowled over by the celery and red pepper. It's a very simple soup but packed with flavour. It's light too so you don't get the 'heavy' feeling you can often experience with some soups. This is why it's the first 'snack' soup on our Detox. And as I've just enjoyed my first cup of this soup I can say. it works perfectly. lol.

My Love is hard at work in my kitchen..lol..almost running a soup production line. And as you can see by the play list. I'm being tortured by My Love's iPod! (With the exception of Pearl Jam! Oh and Aerosmith! lol) Oh well. it's a small price to pay for the delicious meals coming out of the kitchen today!

Celery, Tomato and Sweet Red Pepper Soup. come on energy we are ready for ya! lol
Celery, Tomato and Sweet Red Pepper Soup Serves 4
(Recipe from Low Fat, Low Sugar/Elliot)

1 onion, chopped
2 sweet red peppers, deseeded and chopped
1 head of celery, finely sliced
2 large cloves garlic, minced
14 oz tin of chopped tomatoes
400ml/14fl oz vegetable stock or water
salt and freshly ground black pepper

Put the onion, pepper and celery into a non-stick saucepan and cook, without additional fat or liquid, for 6-7 minutes, until they are flecked with brown and getting soft, stirring often to prevent sticking. Add the garlic and the tomatoes, stock or water. Bring to the boil, reduce the heat, cover and leave to boil gently for 30 minutes, stirring occassionally, until the vegetables are very tender. Puree a generous portion of the soup in a food processor or blender, then return it to the rest of the soup and stir. Season with salt and freshly ground black pepper.

NB: For the photo we left it as directed above but for the purpose of our Detox, we blended it down to a thin soup.


Tomato, Red Pepper & Courgette Soup

This is a great low calorie flavoursome & nutritious soup. I made it on Saturday and drank it with a great open sandwich of tuna and salad, however it also made a great pasta sauce for the children and the perfect tomato base for homemade pizzas! Very versatile. This is smart cooking at its best as it freezes great too!

Ingredients

  • 3 cloves of garlic crushed
  • 2 tablespoons of olive oil
  • 1 large onion chopped
  • 1 heaped teaspoon of smoked sweet paprika
  • 1 large courgette washed and sliced
  • 1 large red pepper washed and chopped into hunks
  • 2 carrots scrubbed well and chopped
  • 1 tin of tomatoes
  • 1 chicken stock gel Enough water to cover vegetables freshly ground pepper

In a heavy saucepan sweat the onion in the olive oil until soft. Add the garlic and paprika and cook for 5 minutes over a low to medium heat. Add vegetables and tin of tomatoes and stir well. Add water and stock gel and let it simmer for 20 minutes to let all the flavours throughly mingle. Give it a few good pulses with a hand blender (so it still has some smaller lumps of vegetables in it) and season with freshly ground pepper.


Roasted Red Pepper Soup

With the help of your Dutch Oven, this vegetarian soup can be made in just 30 minutes.

12-ounce jars roasted red peppers, drained and coarsely chopped

15-ounce can chickpeas, rinsed

32-ounce container low-sodium chicken or vegetable broth

Toasted sliced almonds, sliced scallions and chopped cilantro, for serving

  1. Heat large Dutch oven on medium. Add oil, then onion and garlic season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, 5 minutes.
  2. Uncover, stir in coriander and cook 1 minute. Add red peppers, chickpeas and broth cover and bring to a boil. Boil 5 minutes, then remove from heat and stir in vinegar.
  3. Using immersion blender (or standard blender, in batches), puree soup until very smooth. Serve topped with almonds, scallions, and cilantro if desired.

Tip: Double or triple the soup, then freeze in pint or quart-sized containers for up to 2 months. Thaw in refrigerator overnight then warm in a saucepan over medium heat until heated through. Top with almonds, scallions, and cilantro before serving.

Nutritional Information (per serving): About 250 calories, 10 g fat (1.5 g saturated), 10 g protein, 700 mg sodium, 32 g carb, 9 g fiber


Red pepper and courgette soup

Ingredients

  • 1 red onion
  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 3 red peppers
  • 1 medium courgette
  • 1 litre vegetable stock
  • Salt and pepper to taste
  • 1 handful of fresh coriander or parsley leaves

Instructions

  • 1. Chop the onion and, in the preheated oil, fry until it softens.
  • 2. Roughly chop the peppers, courgette and garlic.
  • 3. When the onion has softened, add the garlic, stir for a minute, then add the vegetable pieces.
  • 4. Steam under lid for about 5-8 minutes, then add the hot vegetable stock and season with salt and pepper.
  • 5. Bring it to the boil, then simmer it covered for 20 minutes.
  • 6. Add the herb, then blend the soup until smooth.
  • 7. Serve it with bread or gluten-free alternative.

Before serving you can add a spoonful of Greek yogurt to make it more creamy!


Roasted tomato soup with broiled cheddar

Lest you think I spend any part of my days doing Important Things — preparing, and totally not at the last second or haphazardly, for my only child’s second birthday, or for his first week of pre-preschool assembling warm, wholesome meals for his lunch each day meeting my manuscript deadline dealing with the shoe bomb that went off in my closet, etc. — it’s only fair and honest that I tell you that I’ve spent a significant portion of the last year considering ways to merge grilled cheese sandwiches and tomato soup in a single vessel.


In a way, though, it relates to all of those things (well, not the shoes). There’s something very back-to-school-ish about tomato soup and grilled cheese sandwiches, and because it’s still September, if you’re lucky, you can still get some tomatoes worth eating, and if not that, at least worth cooking down. In my imagined intersections of grilled cheese and tomato soup, I dreamed of grilled cheese croutons in one-inch rounds but rejected it for being overly precious. I considered grilled cheese bread bowls, but never worked out the logistics. But it was when I revisited the ne plus ultra combination of cheese and soup — French Onion Soup — this past spring that I knew unequivocally that the very best solution would be to simply broil an open-faced grilled cheese sandwich on top of a bowl of tomato soup. The only thing left to do was to wait (and wait, and wait) for the slim overlap of tomato season, soup season and a gloomy, rainy week. And that, my friends, brings us to today.


I remember not too long ago explaining all of the many reasons we believed we were not Soup People — the monotony of every spoonful tasting like the one before, the way so many of them carried this boiled limp vegetables smell to them and the fact that a good lot of them were oversalted to compensate for flavor shortages or veritable bombs of heavy cream to make up for lack of body — but the funniest thing happened right after that: we became them. Suddenly, we had the tiniest perspective shift and soup was not the enemy, it was our savior. It was something I could put up a big pot of a couple times a week and ensure us healthy meals that reheated perfectly. Nevertheless, I can’t say we’ve ever reviewed our dinner options recently and said, “Yay! Three day old split pea soup!” or “Sunday’s Tuscan white beans!” (We’re converted, but perhaps not reformed.) But day-old soup with a broiled cheddar cheese lid? I absolutely cannot wait until dinner tonight.



Roasted Tomato Soup with Broiled Cheddar

I loosely adapted the tomato soup part from an old Bon Appetit recipe, although more than quartering the oil, using less stock, no rosemary, roasting rather than sauteeing the garlic cloves and of course opening up a grilled cheese sandwich and broiling it on top. I think if the recipe could talk, it would forgive me.

Oh and by the way (new note, January 2018): Just wanted to note that in my second cookbook, Smitten Kitchen Every Day, I have an updated version of this soup with canned tomatoes, since we eat it so often in the winter, when the fresh tomatoes are underwhelming.

Serves 4 (though closer to 6 if served in mugs)

Soup
3 pounds plum tomatoes, halved lengthwise
2 tablespoons olive oil
2 large or 4 small cloves garlic, unpeeled
1 teaspoon finely chopped fresh thyme leaves or 1/4 teaspoon dried
1/4 teaspoon (or more to taste) dried crushed red pepper
4 cups chicken or vegetable stock

Lid
4 1-inch slices from a large loaf of rye bread, whole wheat sourdough or bread of your choice (or 16 1-inch slices from a baguette), toasted until hard and lightly buttered on one side
1 tablespoon grated raw onion
1 cup coarsely grated cheddar (or more to taste)

Make soup: Preheat oven to 400°F. Wrap garlic cloves in a tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with salt and pepper (I used 1 full teaspoon of Kosher salt). Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour. Cool slightly.

Unwrap garlic packet and peel cloves. Transfer cloves, tomatoes and any accumulated juices to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring to a boil Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.

Create cheddar lid: Preheat oven to 350. Arrange four ovenproof soup bowls, crocks or large mugs on a large, foil-lined baking sheet. Stir grated onion into the warm soup. (I love this last-minute suggestion of onion.) Float toast slice(s) in each bowl, buttered side up and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) Bake soups on tray for 15 to 20 minutes, until cheese on top is bubbling and brown at the edges. If you’d like it even more bronzed on top, preheat your broiler and finish soups for a minute or two under it. Serve immediately.

Do ahead: Soup can be prepared one day ahead, and kept covered in the fridge. Rewarm before serving, or before finishing with cheddar crouton.


Vegetarian Recipes Recipe

Vegetarian recipes to inspire meat-free days, including easy vegetable bakes, vegetarian pasta recipes and substantial warm salads that are a meal in themselves.

This super healthy freekeh with harissa-roasted vegetables is packed with colourful veg and crunchy nuts, with harissa paste to really bring it to life.

Click through to see more vegetarian recipes.


Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce

Parsnip and Carrot Rostis with Mushrooms and Wensleydale Sauce - a delicious Vegetarian Christmas dinner idea that isn't nut roast!

This recipe is made in collaboration with the Vegetarian Society.

If you read my blog often, you'll know that we're by no means vegetarian, and in all honesty meat or fish tends to be the default starting point when we're planning meals.

I recognised this a year or two ago, and have since been making efforts to get more meat-free meals into our diet.

Chris is the hardest one to persuade in this area, and a veggie meal has to be something really special like to get past him without complaint! I've had a fair few failures, but also some big successes (those cheesy veggie chickpea burgers and the spicy Kway Teow have become regulars on the menu!).

When the Vegetarian Society approached me about working on some Christmas dinner ideas, I was totally up for the challenge! I love that their message isn't about turning everybody into a vegetarian, but rather educating people that it is possible to eat a meat-free or reduced-meat diet, without feeling like you're missing out. Not only for the obvious animal welfare side of things, but also for our own health.

So if you're new to being a vegetarian, or a trying to reduce your meat consumption I'd love to give you some ideas of recipes that have passed the Chris test (i.e there was no request for a bit of bacon on the side :-)).

Although I've never cooked a full vegetarian Christmas dinner, I have made veggie roast dinners, or celebration meals with vegetarian guests. I always like to look on this as a bit of a fun challenge, and to make sure I create something that replaces the meat element - in terms of protein - instead of a combination of side dishes! I would be gutted to have to make do with the side dishes with no 'main event' for my Christmas dinner.

These mushroom and Wenslydale rostis do just that. Serve them up for your veggie guests, and I guarantee everyone else will be eyeing them up too!

A crispy base, stuffed with creamy, cheesy mushrooms, chestnuts and cranberries!

Personally I think these work as a 'main event' part of the meal, that will still go well with all the lovely side dishes on the table.

If you are making Christmas dinner for both meat-eaters and vegetarians, here are a couple of extra pointers to bear in mind:

  • Roasties: Everyone loves the roasties!! But you can't serve them up to vegetarians if they've been roasted in dripping/lard/goose fat. I put a small tin in the oven for the vegetarian roasties and roast them in vegetable oil (any high-smoke point, neutral-flavour oil will be fine).
  • Stuffing: Quite often, if you're making your own, it can contain sausage meat. If you're happy to make an extra stuffing recipe while you're at it, make a veggie version (Becca from Amuse You Bouche does a lovely mushroom and chestnut version that could be served to everyone).
  • Gravy - of course this is traditionally made with the meat juices from your turkey. It's so simple to make a luxurious veggie gravy - this is one you can do in advance and reheat right before serving. Go for a nice onion gravy with slow-cooked, caramelised onions, or try this version with cranberry sauce and red wine!!

Are you a cooking a vegetarian Christmas dinner this year? If you have any other pointers or 'main event' ideas, I'd love to know!


Fresh tagliatelle with cherry tomato and basil sauce

For the pasta, combine the flour, eggs and salt in a food processor, adding more flour if needed or a drop of water if the mixture is too dry. Pulse until the mixture comes together as a dough. Turn out onto a floured surface and knead until smooth and elastic.

Cut the ball of dough in half and feed one half through a pasta machine. Repeat this 5-6 times, decreasing the thickness of the pasta at each stage. Repeat with the other half of the pasta dough.

Drape the pasta sheets over a wooden spoon or the back of a chair and allow them to dry for about five minutes. Meanwhile, attach the tagliatelle cutter attachment to your pasta machine.

Feed the sheets through the pasta machine, gathering up the strips as they come out and forming loose 'nests' on a floured surface.

For the tomato sauce, heat the olive oil in a pan and gently fry the garlic for one minute.

Add the tomatoes and chilli flakes, season with salt and freshly ground black pepper and cook for 8-10 minutes, until the sauce is slightly reduced. Crumble in the cheese and mix through to melt. Stir in the basil and parsley.

Cook the pasta in a large saucepan of salted boiling water for about two minutes, or until al dente. Drain and return to the pan, then stir in the sauce.