Spicy Red Pepper & Tomato Soup

I’m a big fan of my homemade soups. They’re simple to make, super tasty and they’re a great way of minimising food waste.

This is probably one of my favourites, a simple twist on the classic tomato soup. Give it a try and let me know what you think! Hot heads out there, add some fresh chili to this one for an extra kick!

Spicy Red Pepper & Tomato Soup

Ingredients

2 Medium Red Peppers
2 Onions
400g (1 tin) Chopped Tomatoes
200ml Vegetable stock
1 tsp Chili Powder
2 tsp Paprika
1 tsp Oregano

Optional: If you like it really spicy, add a fresh chili, some chili flakes or some extra chili powder.

Method

– Prepare the Red peppers and chop into quarters.

– Place onto an oven tray and spray with a little fry light (Can use olive oil if you’re not calorie counting!) and Roast for around 20 minutes

– In the meantime, roughly chop 2 onions and fry them in a sauce pan.

– Once they have started to brown, add the spices and stir.

– Add the 200ml of stock and allow to simmer.

– Pour in the tin of chopped tomatoes

– Once the peppers are done remove from the oven and peel off the skin (You may need asbestos fingers for this bit!!) before adding to the pan.

– Remove the saucepan from the heat and blend until smooth.

– You may want to add extra water as you blend depending on what consistency you prefer

– Season to taste

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