Carrot and Roasted Pepper Soup

Gino D'Acampo's smooth vegetable soup is served with crisp slices of baguette topped with your favourite cheese
By Gino D'Acampo
Carrot and Roasted Pepper Soup
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 150 g leeks, chopped
  • 300 g carrots, sliced
  • 50 g salted butter
  • 300 g roasted peppers, skinned and seeds removed, sliced
  • 1 litres vegetable stock
  • 100 g soured cream
  • salt and black pepper, to taste

For the bread

  • 1 baguette
  • 50 g cheese, sliced


1. 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.

2. Using a blender, whiz the soup until smooth. Return the soup to the pan, stir in the soured cream and reheat gently.

3. Slice a baguette to 2 centimetres 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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