Spicy tomato and pepper soup
Preparation time 10 min — Total time 60 min
Delicious, healthy and easy to make. You can reheat it when you're low on time or in need of some warmth
Serves 2 — 3
- Extra-virgin olive oil – as needed
- 2 medium onions
- 4 mixed peppers (seeded and quartered) or you can use a small bag of frozen mixed peppers
- Pinch of red chilli flakes — or two, depending on how spicy you like it!
- 8 beef tomatoes (cored and chopped) or 2 tins of chopped tomatoes
- 1/4 tsp smoked paprika
- 2 1/2 pints vegetable stock
- Small handful of basil
- 2 tsp sugar
- Salt and pepper
How far would you go for a decent bowl of soup?
“…had a meal at Peet’s once before, whilst on holiday in Lochinver. This year, staying in Durness (almost 50 miles from Lochinver), we were keen to return. Wise choice! Super meal – spicy tomato soup followed by fish, chips and peas, served by a lovely young waitress, Jade, who looked after us superbly.” (‘Bob E’ from Warminster on Tripadvisor)
- Preheat oven to 180°C
- Oven roast the peppers, onions, chilli flakes and fresh tomatoes with the olive oil until soft. If using canned tomatoes, you will add these later in step 4. It’ll take 30 to 40 minutes, occasionally turning, for the vegetables to soften and become sweetly fragrant.
- In a large soup pot, over a medium to high heat, bring the vegetable stock to a boil.
- When the vegetables are roasted, add them to the pot along with some fresh basil and the sugar. Now is also the time to add the tinned tomatoes, if you’re not using fresh.
- Simmer for 10 to 15 minutes. Reduce the heat, if you need to.
- Take off the heat and blend the soup.
- Season to taste with salt and pepper.
- Serve with fresh basil and crusty bread.