Spicy tomato and red pepper soup

  • 64saves
  • 35min

About this recipe: A warming, flavourful, thick soup with the addition of a fresh red chilli pepper to kick the heat up a notch.

Lucy Devon, England, UK

Ingredients

Serves: 6 

  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 1 garlic clove, chopped
  • 3 red peppers, sliced
  • 1 fresh red chilli, finely chopped
  • 300ml chicken or vegetable stock
  • 300ml passata or sieved tomatoes
  • Salt and pepper
  • To garnish
  • Plain yogurt
  • Fresh basil leaves

Method

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a saucepan over low heat; stir in onion and garlic and cook gently until softened, about 5 minutes. Stir in the pepper slices and diced chilli pepper and cook for a further 5 minutes, stirring every now and again. Pour in the stock and remove from the heat.
  2. Puree the soup in a food processor or blender. Return the soup to the saucepan and stir in the passata or sieved tomatoes. Season to taste and serve with a dollop of plain yogurt and fresh basil leaves.

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Reviews (4)

HighlandJo
8

Very easy recipe, I sieved the tomatoes (tinned) and left the peppers chopped small. Makes a lovely chunky soup, and the chilli makes it more interesting. I didn't use the basil or the yoghurt, but it was fine without. - 16 Sep 2012

jennabella
3

I left out the onions. This was delicious I served this with homemade bread. As my first attempt at making my own soup it was fast easy and simple. Would recommend. - 24 Feb 2014

gleo
by
1

Love it. Just tried it but used chili oil instead of olive oil and the chili. Also added a bit of basil whilst cooking. - 14 Jul 2013

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