This is one of my favourite soups and is a nice hearty lunch or supper dish. The taste combination is just lovely and the bright red colour is alluring! The chilli gives it an extra bite, but you can omit this if you wish. I have also roasted the red peppers to make this which gives it a nice warm flavour, but sometimes grilling them is quicker.
4 Red peppers, halved and deseeded
2 tblspn oil
1 red chilli, deseeded and finely chopped
3 cloves garlic, chopped
2 medium onions, chopped
1 400g can tomatoes
600ml vegetable stock
1 tblspn chopped fresh herbs, (parsley, oregano, basil)
salt and pepper
- Preheat the grill to high. Place the red peppers, skin-side up and cook for 15-20 minutes until the skin is charred and blackened. Remove and place in a plastic bag until cool enough to handle. Remove the blackened skins and chop roughly.
- Heat the oil in a pan and add the chilli, garlic and onion. Cook on a medium heat for 4-5 minutes.
- Add the tomatoes and stock and simmer for 5 mins.
- Add the peppers, cover and cook over a low heat for about 5-10 minutes.
- Slurp, eat and enjoy!