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Spicy red pepper soup

Name: Spicy red pepper soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 red peppers, seeded and sliced; 30ml (2 tbsp) olive oil; 2 garlic cloves, finely chopped; 4 spring onions, sliced; 1 red chilli, seeded and chopped; 1 x 420g tin Italian chopped tomatoes; 1,3L vegetable stock; 10ml (2 tsp) balsamic vinegar; 45ml (3 tbsp) fresh basil, shredded; salt and freshly ground black pepper, to taste

November 10, 2014 (Last Updated: January 11, 2019)

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Spicy red pepper soup

By food and home Entertaining – Serves: 4

Cooking Time: 30 mins – Total Time: 30 mins

Ingredients

5 red peppers, seeded and sliced
30ml (2 tbsp) olive oil
2 garlic cloves, finely chopped
4 spring onions, sliced
1 red chilli, seeded and chopped
1 x 420g tin Italian chopped tomatoes
1,3L vegetable stock
10ml (2 tsp) balsamic vinegar
45ml (3 tbsp) fresh basil, shredded
salt and freshly ground black pepper, to taste

Instructions

Preheat the oven to 180°C.

Place the peppers on a baking tray and roast until the skins are charred. Place in a plastic bag to sweat (makes it easier to peel the skin), and chop roughly.

Heat the oil in a large pot and sauté the garlic, spring onions and chilli, 2 – 3 minutes.

Transfer the peppers, spring onion mixture and tomatoes to a blender and blend until smooth.

Heat the stock in a pot and add the pepper mixture. Cook until heated through. Add the vinegar and basil, season and serve.