Red Pepper Soup

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This red pepper soup is rich, sweet and comforting. Serve hot in the winter and cold in the summer.

recipe updated Jun 8, 2020


  • Onion icon
    2 (280g)
  • Garlic clove icon
    Garlic clove
  • Red bell pepper icon
    Red bell pepper
    3 (450g)
  • Zucchini icon
    2 (390g)
  • Fresh chives icon
    Fresh chives
    as needed
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Vegetable stock icon
    Vegetable stock
    900ml (900ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Double cream icon
    Double cream
    as needed


  • kCook icon Stick blender
  • kCook icon Large saucepan

Step preview

  1. Add onion and olive oil to a clean large saucepan
  2. Fry gently until softened - 5 min
  3. Add garlic clove to the large saucepan
  4. Cook gently - approx 1 min
  5. Add red bell pepper and zucchini to the large saucepan
  6. Fry until softened - 8 min
  7. Add vegetable stock and salt & pepper to the large saucepan
  8. Boil
  9. Reduce heat and cover
  10. Simmer gently until tender - 20 min
  11. Blend with stick blender until smooth
  12. Season to taste
  13. Serve
  14. Top with zucchini
  15. Drizzle with double cream
  16. Garnish with fresh chives
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