Roasted Pepper and Orange Soup

My Favourite Soups

Roasted Pepper and Orange Soup myfavouritepastime.com_1447Bell pepper also known as sweet pepper or capsicum is one of those ingredients I always stock in plenty. I mainly use them for cooking or making salads but sometimes, I just eat the red ones as a snack, because they have more vitamin c and also have the antioxidant, lycopene. Lycopene is a bright red carotene found in tomatoes and other fruits and vegetables like carrots, watermelons, grapefruits and papayas. Not all red fruits contain lycopene, for example the blood orange or cranberries get their red colour from the plant pigment anthocyanins, which are also antioxidants.

Roasted Pepper and Orange Soup myfavouritepastime.com_1766This soup is one of the tastiest I’ve had this year. The fusion of flavours from roasted garlic, tomatoes and orange juice and rind, results in a sensational culinary experience that you can also experience by making the soup. Sweet pepper, however, is one of those ingredients that you either like or hate, so this soup is dedicated to pepper lovers. Green pepper has the strongest aroma, flavour, and taste, which may be very unpleasant to some people but it was one of my mother’s favourite ingredients, besides cilantro, so I developed a taste for it, and happily eat it raw or cooked. I hope you’ll enjoy this soup. We shall be waking up to a bout of snow tomorrow so we are bracing ourselves for a mini-shoveling session. Okay I need to catch up on sleep…I wish you a pleasant week. 

  • Ingredients 
  • 1 large onion quartered
  • 5 cloves garlic, unpeeled
  • 1 large red bell pepper (capsicum), seeded and quartered
  • 1 large yellow bell pepper (capsicum) seeded and quartered
  • 1 large orange bell pepper (capsicum), seeded and quartered
  • 3 medium tomatoes quartered
  • A few sprigs of thyme
  • 2-3 tablespoon olive oil
  • 500ml (2 cups) broth (stock)
  • ¼ cup double cream (35%, whipping cream)
  • Grated rind and juice of I orange (about 5 tablespoons = ⅓ cup)
  • Salt and freshly ground pepper to taste.
  • Grated parmesan or chopped herbs to garnish

Roasted Pepper and Orange Soup myfavouritepastime.com_1401Please always remember to assemble all ingredients before you start

Roasted Pepper and Orange Soup myfavouritepastime.com_1406 Place the onion, garlic, peppers, tomatoes and thyme sprigs in a roasting pan. Drizzle the oil over the vegetables and mix well, then arrange the vegetables in a single layer, skin side up. Roast for about 20 minutes then flip over and roast a further 5 minutes, until slightly charred. Meanwhile bring the stock to a boil.

Roasted Pepper and Orange Soup myfavouritepastime.com_1409Chop the roasted vegetables into smaller pieces, squeeze the garlic flesh out of the skins, discard the woody stems of thyme, mix with 1 cup hot stock and blend until smooth.

Roasted Pepper and Orange Soup myfavouritepastime.com_1412Press the mixture through a large sieve into a pot. Add the cream and if the soup is too thick, add the remaining stock, to your desired consistency and heat until piping hot. Add the finely grated rind and orange juice to your taste. Adjust seasoning and serve hot or chill and serve cold.

Roasted Pepper and Orange Soup myfavouritepastime.com_1451I had my soup hot, my kids had theirs cold

Roasted Pepper and Orange Soup myfavouritepastime.com_1765We all enjoyed the soup, very much

Roasted Pepper and Orange Soup

Preparation time: 15 minutes, Cooking Time: 40 minutes; Serves: 4

Ingredients

  • 1 large onion quartered
  • 5 cloves garlic, unpeeled
  • 1 large red bell pepper (capsicum), seeded and quartered
  • 1 large yellow bell pepper (capsicum) seeded and quartered
  • 1 large orange bell pepper (capsicum), seeded and quartered
  • 3 medium tomatoes quartered
  • A few sprigs of thyme
  • 2-3 tablespoon olive oil
  • 500ml (2 cups) broth (stock)
  • ¼ cup double cream (35%, whipping cream)
  • Grated rind and juice of I orange (about 5 tablespoons = ⅓ cup)
  • Salt and freshly ground pepper to taste.
  • Grated parmesan or chopped herbs to garnish

Instructions:

  1. Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Place the onion, garlic, peppers, tomatoes and thyme sprigs in a roasting pan. Drizzle the oil over the vegetables and mix well, then arrange the vegetables in a single layer, skin side up. Roast for about 20 minutes then flip over and roast a further 5 minutes, until slightly charred. Meanwhile bring the stock to a boil.
  2. Chop the roasted vegetables into smaller pieces, squeeze the garlic flesh out of the skins, discard the woody stems of thyme, mix with 1 cup hot stock and blend until smooth. Press the mixture through a large sieve into a pot. Add the cream and if the soup is too thick, add the remaining stock, to your desired consistency and heat until piping hot. Add the finely grated rind and orange juice to your taste. Adjust seasoning and serve hot or chill and serve cold.

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

41 thoughts

  1. I eat raw bell peppers also but roasted bell peppers is the best roasted veggie for me. This soup looks divine and the color is great! We’ll probably have this with bread. 🙂

    Reply

    1. Hi rey & lyn
      I love the red bell pepper, it’s sweet and healthy too. The soup was a hit. what more can I say? Have a pleasant day!
      Liz

      Reply

    1. Hi Shanna,
      Nice to see you again. I really enjoyed eating this soup. I plan to make it again. I hope everything is good for you? I wish you a pleasant week!
      Liz

      Reply

    1. Hi Keith,
      Oh yes yesterday was a cold, gloomy day. Today is another matter, the sun is already here. Enjoy your week.
      Liz

      Reply

    1. I wish you all the luck I can gather, in your exams. Stop worrying about blogs…until you are done. I hope everything goes well for you. I keep my fingers crossed for you. Have a lovely weekend!
      Liz

      Reply

  16. One of my favorites which I don’t tend to make anymore. Interesting the addition of orange! This would sure be nice on a hot summer day for a light meal or even in fall when the weather turns cool and wet. I’m trying to keep up with your posts. Well done Liz. I only have sporadic internet where I am so I sometimes spend most of it reading. Take special care, enjoying all your recipes!

    Reply

    1. Dear Sandy,
      Thank you so much for keeping up with the posts. Since I started posting on a daily basis, I can’t seem to catch up with messages. I am always behind. The next time you make pepper soup, add some orange juice to it. It tastes fabulous! Enjoy the rest of your holiday! My warm regards to your family and friends!
      Liz

      Reply

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