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Roasted Bell Pepper Soup

Course: Soup


  • Green bell pepper – 1 cubed
  • Red bell pepper – 1 cubed
  • Yellow bell pepper – 1 cubed
  • Red onion – 1 cubed
  • Garlic – 3 cloves unpeeled
  • Salt – to season
  • black pepper powder – to season
  • dried oregano – ½ tsp
  • extra virgin olive oil – 2 tbsp
  • fresh cream – to garnish


  • Set the oven to 220°C.
  • Place all the vegetables along with the garlic cloves in a baking tray. Season with salt, pepper and dried oregano. Drizzle extra virgin olive oil and toss the vegetables to evenly coat with the seasoning.
  • Roast the veggies in the oven for 30 minutes. Take out the tray and turn the vegetables halfway through the roasting time.
  • Place 3 cups of water in a pan and bring to boil.
  • In the meantime, peel the skin off the capsicum while still warm and add to the water along with the onions. Squeeze out the garlic from the outer covering into the water.
  • Cook for 3-5 minutes and then turn the stove off. Blend using a hand blender or mixie to get a smooth consistency.
  • Taste the soup and season if necessary. Serve hot with a dollop of fresh cream.


You may use vegetable stock instead of plain water as the base.