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Roasted Red Pepper Soup with Vodka

You read it right; there is actually vodka in the soup. But before you protest, the alcohol cooks off so all we’re left with is the taste of the vodka.


I had too many peppers in the fridge and to be honest unless you’re a massive fan of peppers, it’s hard to think of what to do with them. Soup really did seem like a good idea so I made a batch of soup that I froze in portions.


And don’t worry, as I said the alcohol cooks off making this recipe totally kiddy friendly.

Serves 4

  • 4 red peppers (capsicum)

  • 1 large white onion

  • 3tbs thyme

  • 3 whole garlic cloves

  • 4tbs cooking oil

  • 1 cup chicken stock

  • 1/2 cup buttermilk (you can sub with cream if you prefer)

  • 1/2 cup good quality vodka

  • Salt and Pepper to taste


Preheat your oven to 220°C

Cut your peppers in half and remove the stalk and seed. Peel your onion and cut into large chunks. Place your vegetables and garlic onto the roasting tray making sure to put the peppers cut side down. Sprinkle the thyme on the vegetables and drizzle the oil over the veg.


Put the tray into the oven on the top shelf and let the vegetables roast until the skin of the peppers begins to blacken (not burn) Depending on your oven this should take 20 to 30 minutes.


Once the vegetables are done and the peppers blackened, take them out of the oven and let them cool for a few minutes before putting them into a blender.

Blend the vegetables until the sauce is completely smooth. Pour the sauce into a saucepan then add the buttermilk, stock and vodka. NB: You can keep adding buttermilk depending on how thick or runny you want your soup to be


Warm it through for 10 minutes and season with salt and pepper. Serve hot with your favorite bread.

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