Tomato, Roast Pepper and Chili Soup
Tomato, Roast Pepper and Chili Soup
Prep time
Cook time
Total time
A light, tasty soup with a bit of kick.
Author: Brian Grogan
Recipe type: Soup
Serves: 10
Ingredients
- 1 onion
- 1 stick celery
- 1 carrot
- 1-2 chilies (serrano, jalapeno or cayenne)
- 5 garlic cloves
- 5tsp oregano
- 1 kg passata/tinned tomatoes
- 4 bell peppers (any colour)
- 750ml vegetable or chicken stock
Instructions
- 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.
