Red pepper, chilli and tomato soup with sausages

    29 min

    This hearty spicy soup is perfect to serve as a vegetarian main with a large slice of rosemary or garlic focaccia.

    4 people made this

    Serves: 4 

    • 6 Quorn sausages
    • 1 tbsp olive oil
    • 1 roughly chopped onion
    • 1 seeded and sliced red chilli
    • 2 seeded and diced red peppers
    • 400g can plum tomatoes
    • 300ml vegetable stock
    • 1 tbsp sun-dried tomato paste

    Prep:12min  ›  Cook:17min  ›  Ready in:29min 

    1. Grill or gently fry 6 Quorn sausages until golden brown, then set aside. Meanwhile, put 1 tbsp olive oil into a pan and gently cook 1 roughly chopped onion, 1 seeded and sliced red chilli and 2 seeded and diced red peppers, covered, for 6-7 minutes or until tender.
    2. Stir in a 400g can plum tomatoes, 300ml vegetable stock, made with a stock cube, and 1 tbsp sun-dried tomato paste. Season. Bring to the boil and reduce the heat a little. Half-cover the pan with a lid and simmer for 10 minutes or until the vegetables are tender.
    3. Slice the sausages. Whiz the soup in a food processor or blender until smooth. Tip back into the pan and add the sausage slices, then reheat until piping hot. If liked, top with a swirl of half-fat crème fraîche and a light sprinkling of cayenne pepper and serve.

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    Reviews in English (1)


    I loved this! I made it with my favourite vegan sausages. The only thing I did differently was that I only put half the mixture in the food processor then added it back to the pan. That way it was a bit chunky but you also had a nice soupy consistency. Really delicious!  -  08 Sep 2015