Smoky Tomato & Red Pepper Soup

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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
Course Appetizer, Main Course, Soup
Cuisine Mediterranean
Keyword Tomatto soup
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
  • tsp black pepper
  • 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
                                                              Click on the jar to buyGunpowder Hot Garlic Pickle (325g)
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