Tomato, Roast Pepper and Chili Soup
A light, tasty soup with a bit of kick.
Author: Brian Grogan
Recipe type: Soup
- Place 4 whole bell peppers on an oiled tray and roast at 180C for 20-30 minutes, or until the skin starts to blacken. Remove from the oven, peel and remove the stem, pith and seeds.
- Fry the diced onions and celery in oil on a medium high heat until the onions start to brown.
- Add the carrot, chili and garlic and fry for 5 minutes. Add the passata/tomatoes, diced red peppers and the stock.
- Simmer for 30 minutes.
- Serve with fresh basil and if it's too spicy a dollop of sour cream/creme fraiche will cool it down. Adding slices of fried chorizo is also delicious.