Spicy red pepper soup

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

Spicy red pepper soup

By food and home Entertaining Serves: 4
Cooking Time: 30 mins Total Time: 30 mins


  • 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



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.


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