Tomato And Red Pepper Soup - 2, With Chilli
Tomato And Red Pepper Soup - 2 Hot
This is an easy to make and delicious soup. If you want it thick, add 1 medium potato during boiling. Adding chilli gives it that extra zing! Serves 4
Edited November 2023
500 gm. or 3-4 large, dark red tomatoes, roughly chopped
1 medium onion, peeled and roughly sliced
1 red or green chilli, de-seeded and chopped (adjust to taste)
1 red pepper, de-seeded and roughly chopped (you can omit it, if you don't have one)
2 tbsp. olive oil (other oils can be used but olive is best)
750 ml. vegetable stock. You can use stock cubes or bouillon powder.
Freshly ground salt and black pepper.
1 tsp sugar, only after tasting
1-2 tsp. Tabasco sauce to taste (optional).
1 tsp. extra virgin olive oil for each serving
Fresh Basil (Tulsi) leaves for garnish (optional)
Heat oil in a wok or frying pan.
Fry onions and chilli until soft but not browned.
Add peppers and tomatoes to the pan, fry for a few minutes, until they begin to soften.
Add stock/ water and stock cubes, mix.
Bring to boil and simmer until all vegetables are soft.
Allow to cool a little. Blend with a stick blender.
Pour through a sieve into a clean pan, pushing the soft pulp of the vegetables through the sieve with a ladle or spoon.
Discard skins and seeds.
Season with salt and pepper. No salt is needed, if you are using stock cubes/powder/stock pot.
Add sugar, if it seems too sharp.
You can add a little Tabasco sauce, if you like the soup to have a kick.
Re-heat and serve hot, garnished with basil leaves or mustard cress or chopped coriander leaves and a drizzle of olive oil.
Also see Soup Selection.
You can add 1 tsp. of double cream on top, in each bowl, as a garnish. Give it a twirl with a fork.