Spicy tomato and red pepper soup

    35 min

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


    Devon, England, UK
    111 people made this

    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

    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 & ratings
    Average global rating:

    Reviews in English (5)


    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


    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


    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