Carrot and Roasted Pepper Soup

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

Ready In:
55mins
Serves:
Units:

ingredients

  • 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

directions

  • 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.
  • Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.
  • 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.
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RECIPE MADE WITH LOVE BY

@English_Rose
Contributor
@English_Rose
Contributor
"This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese."
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  1. lisajayne
    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!
    Reply
  2. English_Rose
    This smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese.
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