Easy Roasted Mixed Pepper Soup Recipe
July 14, 2026
This pepper soup recipe builds upon sweet flavours from roasted peppers, complementing them with the warm spice of piri piri seasoning. Perfectly paired with a crusty bread roll, enjoy with a side of spicy chorizo or bacon to bring a Spanish tapas feel to this mixed pepper soup. This soup is also great to keep in the fridge or freeze.
This pepper soup recipe builds upon sweet flavours from roasted peppers, complementing them with the warm spice of piri piri seasoning. Perfectly paired with a crusty bread roll, enjoy with a side of spicy chorizo or bacon to bring a Spanish tapas feel to this mixed pepper soup. This soup is also great to keep in the fridge or freeze.
Key products
Instructions
Instructions
- Pre-heat the oven to 220°C / 425°F / 200°C Fan / Gas Mark 7.
- Cut the peppers into quarters and place on a baking sheet. Pour over 1 tablespoon oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the oven for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan and fry the onion over medium heat until softened. Add the remaining ingredients. Reserve 2 pieces of each of the roasted red and yellow peppers, roughly chop the remainder and add to the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
- Purée in pan with stick blender. Chop the reserved peppers and sprinkle on top of the soup to serve. Great to serve with crusty bread.
- Cooking Tip Use a stick blender to make a smooth soup. Use caution if using food processor or liquidiser.
