A super-fast, easy soup. Jarred peppers are already cooked and peeled, giving you great flavour for zero effort.
This soup is quick enough to whip up for lunch on a workday, but it’s elegant enough that I’d serve it as a first course for a dinner party. It can also be chilled down and served cold for a refreshing and delicious summer starter.
1 tbsp olive oil
1 large onion, halved and sliced
2 large cloves of garlic, finely sliced
1 jar roasted red peppers (320g drained weight), drained and roughly chopped
1L low sodium chicken stock
½ tsp sugar
Salt and pepper
In a large saucepan, heat the olive oil over a medium heat. Add the sliced onion and a pinch of salt and pepper and cook over a medium heat for 7-8 minutes, stirring often, until softened. Add the garlic and cook 1 minute. Add the peppers and stock and bring to a boil. Turn off the heat and add the sugar. Blend using an immersion blender until very smooth. Taste for salt and pepper and adjust as necessary. Serve.