Spiced Roasted Pepper Soup

A fiery-hot soup cooked in a casserole.


Serves 4

Cook time

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  • 3 red peppers
  • 3 orange or yellow peppers
  • 3 large ripe tomatoes
  • 1 red chili pepper
  • 1 red onion
  • 1 tablespoon olive oil
  • 4 sprigs thyme
  • 1 tablespoon curry powder
  • 600ml vegetable stock
  • freshly ground pepper
  • salt


Roast the peppers over an open flame (or on a hot cast iron grill) until the skin peels off or under the hot grill until the skin is scorched. Let them cool down in a covered bowl, so that they can easily be skinned. Keep the juice that comes off separately.

Plunge the tomatoes into boiling water for 6 seconds, drain, and then chill them in ice-cold water. Skin the peppers and tomatoes, remove the membranes and seeds and cut the vegetables into pieces. Also remove the membranes and seeds from the chili pepper and chop it finely. Chop the onion in fine dice.

Fry the finely chopped onion and the chili pepper in the olive oil. Add the pieces of pepper and tomato, 3 sprigs of thyme, the curry powder and heat for 5 more minutes. Deglaze with the stock and add any juice from the roasted peppers. Continue to cook for 30 minutes over low heat. The longer you cook the peppers, the sweeter they will taste.

Transfer the soup to a blender or processor and pulse until smooth. Return the soup to the casserole, heat through and season with salt and freshly ground pepper. Serve with cream according to taste and the remaining sprig of fresh thyme.