Roasted Piquillo Pepper and Tomato Soup

roasted piquillo pepper soup recipe
click above to enlarge images

Quick Facts:

Serves 4 as a main course, or 6 as an appetizer.


2 tablespoons olive oil
2 shallots, diced
1 fennel bulb, stalks removed and bulb sliced
1 apple, peeled, cored and sliced
2 carrots, peeled and chopped
2 garlic cloves, minced
1 14-ounce can of cherry tomatoes or chopped tomatoes
2 7-ounce jars piquillo peppers, drained well
3-4 cups vegetable stock
Salt and pepper, to taste
Crème fraîche or sour cream for garnish
Minced fennel fronds for garnish
Espellete pepper for garnish, optional


1. In a heavy-bottomed saucepan heat olive oil over medium heat. Add shallots, fennel, apple and carrots. Sauté until soft, about 15 minutes.
2. Add garlic and sauté for a minute. Add tomatoes, piquillo peppers and 3 cups of vegetable stock. Simmer for 30 minutes.
3. Purée the mixture in a blender being careful not to fill more than 1/3 full when working with hot soup. For a perfectly smooth soup you can then pass it through a chinois. This is an optional step.
4. Add salt and pepper to taste and more stock if desired. Serve warm or at room temperature with a dollop of crème fraîche and a sprinkling of fennel fronds and espellete pepper.

Print Recipe