× This website uses cookies, please read and understand our cookie policy.

Roast Red Pepper Soup with Pesto

Prep Time: 20 mins
Cooking Time: 1 hours 5 mins
Serves: 10
Serving Size: 200g


  • 25g Olive oil
  • 300g Large red peppers - roughly chopped
  • 200g Large Onions - chopped
  • 150ml Single cream
  • 1250ml Water
  • 75g Bisto Chef's Gravy mix for Meat and Vegetable Dishes


  1. Place the pepper and onions into a roasting tray and drizzle with the olive oil
  2. Roast in a medium oven (170C/325F?Gas Mark 3) for 1 hour until soft
  3. Remove from oven and cool the roasted vegetables
  4. Disperse the Gravy Mix in a little of the cold water
  5. Place the vegetables in a saucepan; add the single cream, water and gravy mix. Bring to the boil then purée using a hand blender.
  6. Bring the soup back to the boil before serving