Spicy Tomato Soup

Spicy Tomato Soup


29 people made this

About this recipe: I've changed vaious parts of this recipe over the last couple of years but this is my tastiest yet.

clarni County Dublin, Ireland

Serves: 4 

  • 1 large sweet chilli, halved and deseeded
  • 1 yellow pepper, halved and deseeded
  • 1 large onion, halved
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 chicken or vegetable stock cube
  • 1 handful of fresh basil
  • 2 tsp dried oregano
  • 1 tsp sugar
  • freshly ground pepper to taste
  • 1 tablespoon tomato puree
  • 1 tin of plum tomatoes in tomato juice
  • salt to taste

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Preheat oven to 220 C / Gas mark 7.
  2. Place the chilli, pepper, onion and garlic onto a baking tray and drizzle a small bit of olive oil over the lot. Put into the oven and allow to roast for 20 to 25 minutes. (Some of the chilli edges may blacken but this improves the flavour.)
  3. While the vegetables are roasting, make up 1 pint of stock with the stock cube, and add to a heavy bottomed pot on a low heat. Add basil, oregano, sugar, pepper, tomato puree and tinned tomatoes. Stir well and leave to simmer.
  4. After 25 minutes, add the roasted vegetables and leave to simmer for a further 30 minutes.
  5. Take the mixture from the pot and put into a blender. Blend the contents until nice and smooth and return to the pot (you may have to do this in batches). Add salt to taste and eat with a lovely big chunk of bread.

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Reviews (4)


Used different ingredients. Used 2 medium sized red chillis instead of the large sweet one. Bit more kick and went down really well around the bonfire on November 5th. And also left out the oregano - 12 Dec 2009


Used different ingredients. I swapped the yellow pepper for sweet red romano pepper and used slightly hotter chillis. I also added a little cream and a generous glug of worcestershire sauce, lovely! - 28 Oct 2010


My first recipe I used from this site and it proved to be a success and quite delicious. A good foundation also to alter a few ingredients on the second go - 21 Mar 2013

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