“To feel safe and warm on a cold wet night,
all you really need is soup.”
This spicy, red pepper soup is so easy to make, very tasty and great for lunch, dinner or supper!
Red peppers, tomatoes and chilli…this is my kind of soup!
Lay out all the vegetables for roasting and drizzle them with olive oil.
- 1 tablespoon olive oil
- 1 onion, quartered
- 1 garlic clove, crushed
- 2 red peppers, halved
- 400g cherry tomatoes
- 1 fresh red chilli, finely chopped
- 400ml vegetable stock
- 200ml passata or sieved tomatoes
- Grinding of sea salt and pepper
- Fresh basil leaves to garnish
Gently cook the chill and let it infuse the olive oil.
Add the stock and passata, then simmer for 5 minutes.
Put the cooked peppers in a plastic food bag to cool, the remove the skin, stalk and seeds.
- Pre-heat oven to 200°C/400°F/gas mark 4.
- Place the pepper & onion halves, tomatoes & garlic cloves into a baking tray & drizzle with the olive oil.
- Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
- Heat a little oil in a saucepan over low heat; stir in chilli and cook gently, until softened
- Add the stock, then the passata and simmer for 5 minutes
- Let the peppers cool before peeling, then take all the vegetable, roughly chop and add them to pan.
- Place back on to a low to medium heat and using a hand blender blend until the soup is smooth.
- Season to taste and serve with fresh basil leaves.
Blitz with a hand blender till creamy and smooth.
The chilli in this soup is not essential, but I love the added kick.
Serve with fresh crusty bread and enjoy,