Smoked Red Pepper Soup With Anchovy Crostini Recipe

Name: Smoked Red Pepper Soup With Anchovy Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons olive oil; 4 red peppers, chopped into 1in cubes; 2 onions, chopped; 3 garlic cloves, chopped; 1 (7 ounce) can chopped tomatoes; 2 teaspoons smoked paprika; 2 teaspoons brown sugar; 2 ½ cups chicken broth; salt & freshly ground black pepper; 12 anchovy fillets, drained; 3 ounces butter, softened; 1 lemon, juice of; 8 tablespoons fresh parsley, finely chopped; 8 slices sourdough bread; creme fraiche, to serve; basil leaves, to garnish

Servings: persons

6 tablespoons olive oil
4 red peppers, chopped into 1in cubes
2 onions, chopped
3 garlic cloves, chopped
1 (7 ounce) can chopped tomatoes
2 teaspoons smoked paprika
2 teaspoons brown sugar
2 ½ cups chicken broth
salt & freshly ground black pepper
12 anchovy fillets, drained
3 ounces butter, softened
1 lemon, juice of
8 tablespoons fresh parsley, finely chopped
8 slices sourdough bread
creme fraiche, to serve
basil leaves, to garnish

1
Heat 2 tablespoons of olive oil in a large heavy-based saucepan.
2
Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
3
Add the tinned tomatoes, smoked paprika, sugar and stock.
4
Season with salt and freshly ground pepper.
5
Bring to the boil, reduce heat, cover and simmer for 15 minutes.
6
Blend the soup with a hand blender or in a jug blender until smooth.
7
Cool, cover and chill.
8
Meanwhile, make the anchovy butter for the crostini.
9
In a pestle and mortar pound the anchovy fillets into a paste.
10
Mix in the butter and lemon juice, blending thoroughly.
11
Season with freshly ground pepper and mix in the parsley.
12
Cover and chill until use.
13
Just before serving prepare the crostini.
14
Drizzle each slice of sourdough bread with half a tablespoon of olive oil.
15
Grill the bread until lightly toasted.
16
Spread each slice generously with the anchovy butter.
17
Ladle the soup into 4 serving bowls.
18
Top with a dollop of creme fraiche and a few basil leaves.
19
Serve with the anchovy crostini on the side.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 tablespoons olive oil, 4 red peppers, chopped into 1in cubes, 2 onions, chopped, 3 garlic cloves, chopped, and more.

Yes, Smoked Red Pepper Soup With Anchovy Crostini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Red Pepper Soup With Anchovy Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions