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Smokey Tomato and Red Pepper Soup
There’s nothing quite like a bowl (or mug!) of piping hot soup to warm the soul as the transition to autumn takes hold. This tomato and red pepper soup is packed with vibrant colour & flavour and the addition of our Chill smokey tomato and garlic chutney adds a wonderfully comforting edge to it. Try it during your Bonfire Night festivities to combat the chilly weather.Click here to buy Chill
Servings 2
Ingredients
- Ingredients serves 2 as a main meal or 4 as an appetiser
- 1 onion white or brown
- 1 garlic clove
- 1 tbsp olive oil
- 400 g tin chopped tomatoes
- 1 red pepper
- 1 tbsp tomato puree
- 500 ml vegetable stock
- ½ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp hot chilli powder optional
- 2 tbsp Chill Smokey Tomato and Garlic Chutney
- 6 basil leaves
- 2 tbsp double cream
Instructions
- Chop the onion roughly and add to a large saucepan along with the oil. Cook over a low-medium heat for 10-15 minutes until soft and beginning to caramelise
- Mince the garlic and add to the pan. Cook for 1 more minute
- De-seed the red pepper and dice roughly
- Add the tomatoes, tomato puree, red pepper, salt, pepper, chilli (if using) and stock to the pan. Bring to a simmer and cook for 20 minutes until the pepper is tender (poke a sharp knife into a piece to check)
- Transfer to a blender (with a heat resistant jug) and add the cream, Chill chutney and basil leaves. Puree until smooth
- Return to the pan. Taste and adjust seasoning as necessary, then reheat and serve
Serving Suggestion
- A swirl of cream is the ideal garnish for this soup. Serve with bread or – better still – cheese toasts with a spoonful of Chill chutney on top to turn it into an entirely satisfying and irresistible meal.
Notes
Expert Tips
• Do take the time to cook the onion slowly. This helps build up flavour in the soup
• If you do not have a dedicated blender, a handheld emersion blender works well too (but be careful of splashing yourself with the hot soup)
• The basil can be replaced with fresh oregano, thyme leaves (picked from the stem) or flat leaf parsley. Alternatively add 1 tsp mixed herbs
• Try using our Gunpowder pickle in place of the Chill chutney
• Once made this soup can be kept refrigerated for up to 3 days. Simply reheat a portion as required
• It can also be frozen – let cool completely then freeze for up to 3 months. Defrost fully and reheat until piping hot before eating