Carrot and Roasted Pepper Soup

Total Time
Prep 20 mins
Cook 35 mins

This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.

Ingredients Nutrition

  • 5 ounces leeks, chopped
  • 10 ounces carrots, sliced
  • 2 ounces salted butter
  • 10 ounces roasted red peppers, skinned and seeds removed, sliced
  • 1 quart vegetable stock
  • 3 12 ounces sour cream
  • salt and pepper, to taste
  • For the bread

  • 1 baguette
  • 2 ounces cheese, sliced


  1. In a large saucepan, gently soften the leeks and the carrots in the butter for about 3 minutes. Tip in the peppers and pour in the vegetable stock; season with salt and pepper and cook for 30 minutes on a medium heat.
  2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
  3. Slice a baguette to 1in thick. Toast on one side; then top with your favourite cheese on the other side. Grill until the cheese melts, before arranging over the soup and serving straight away.


Most Helpful

I made this soup for DH and his sister and got rave reviews from both. Delightfully smooth and deceptively filling, I would def make this again!

lisajayne September 27, 2007

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