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Photo of Chilled roast capsicum soup by WW

Chilled roast capsicum soup

Total Time
1 hr 35 min
10 min
1 hr 5 min
These perfect peppers are so versatile you can also make soup with them! With added Mediterranean flavour the dish will be loved by all.


Red capsicum

6 large

Salt reduced chicken stock

3 cup(s), (750ml)


1 clove(s), crushed

Red wine vinegar

1 tbs

Brown sugar

2 tsp

Smoked paprika

¼ tsp

Dried chilli flakes

¼ tsp, pinch

Olive oil

1 tsp

Chorizo sausage

60 g, cut into 1cm-thick slices

Raw peeled prawns

12 small, peeled, deveined, tails intact


  1. Preheat oven to 180°C. Place capsicums on a large baking tray. Roast for 45 minutes or until skin starts to blacken (don’t allow it to burn). Cover with foil (steam helps to lift skin) and set aside until cool enough to handle. Peel away skin and discard seeds.
  2. Using a food processor, process capsicum, stock, garlic, vinegar, sugar, paprika and chilli flakes until smooth. Season with salt and pepper. Transfer to a large jug. Place in fridge to chill.
  3. Heat oil in a large non-stick frying pan over medium heat. Cook chorizo for 2 minutes on each side or until golden. Transfer to a plate. Cover with foil to keep warm. Increase heat to medium-high. Cook prawns for 2 minutes on each side or until cooked through.
  4. Divide soup among serving bowls. Top with prawns and chorizo.


TIP: This soup is ideal as a light meal or starter. Serve with a slice of crusty sourdough bread.