Red pepper soup

Where does it come from?

Red pepper soup is a popular dish that has variations in various cuisines around the world. While it’s difficult to pinpoint its exact place of origin, red pepper soup has been prepared and enjoyed in different cultures for many years.

One region known for its red pepper soup is the Mediterranean, particularly countries like Spain, Italy, and Greece. In Spanish cuisine, “Gazpacho,” a cold soup made with tomatoes and red peppers, is a popular dish. In Italy, “Pappa al Pomodoro” is a tomato-based soup that often includes red peppers. Greek cuisine also features “Soupa me Piperia,” a soup made with red peppers and other ingredients.

Red pepper soup is also found in other culinary traditions. For example, in Eastern European cuisine, red pepper soup variations can be found in countries like Hungary, where “Gulyásleves” (goulash soup) often incorporates red peppers along with other ingredients. In Mexico, “Sopa de Chile Poblano” is a soup made with roasted poblano peppers, which give it a distinct flavour.

Here’s a recipe for Italian-style red pepper soup, inspired by the flavors of Italy:


  • 4-5 red bell peppers
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth
  • 1 can (14 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper to taste
  • Fresh basil leaves, for garnish
  • Grated Parmesan cheese, for garnish
  • Prices Spices Italian Stallion Chilli sauce  (optional)


  1. Preheat your oven to 400°F (200°C). Place the whole red bell peppers on a baking sheet and roast them for about 30-40 minutes, or until the skins are charred and blistered.
  2. Remove the roasted peppers from the oven and let them cool. Once they are cool enough to handle, peel off the charred skins, remove the seeds, and roughly chop the peppers.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and translucent.
  4. Add the roasted red peppers to the pot, along with the diced tomatoes and tomato paste. Stir well to combine.
  5. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
  6. Add the dried basil, dried oregano, and red pepper flakes. Stir to incorporate the seasonings and simmer for an additional 5 minutes.
  7. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  8. Return the blended soup to the pot and heat it gently until warmed through. If the soup is too thick, you can add a little more broth or water to achieve the desired consistency.
  9. Taste and season with salt and pepper according to your preference.
  10. Serve the Italian red pepper soup hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese.

This recipe captures the essence of Italian flavors with the roasted red peppers, tomatoes, and aromatic herbs. Feel free to adjust the seasoning and add any other herbs or spices you enjoy to make it your own. Above all serve with a Chilli sauce  like Prices Spices Italian  Stallion

Buon appetito!

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