Chipotle red pepper soup
Serves 4
Easy
Prep:
Cook:
You can serve this soup warm or fridge-cold, like gazpacho, with an ice cube and some fresh mint along with the basil, if you like. It's a great light lunch or starter
Skip to ingredients
- 4 red pepperscut into small pieces
- 1 tbsp olive oilplus extra for drizzling
- butterfor frying
- 2 large onionsthinly sliced
- 3 garlic clovesthinly sliced
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tbsp chipotle paste
- 350g ripe tomatoesroughly chopped, or 400g can tomatoes
- 400ml vegetable stock(using 1 stock cube)
- 1 tsp light brown muscovado sugar
- ½ small bunch fresh basil
Nutrition: Per serving
- kcal189low
- fat8glow
- saturates2g
- carbs21g
- sugars19g
- fibre9ghigh
- protein4g
- salt0.4g
Method
step 1
Heat the oven to 240C/220C fan/gas 8. Tip the peppers onto a large baking sheet, drizzle over the olive oil, season generously and toss to coat. Roast for 20 mins until tender and lightly charred.
step 2
Meanwhile, melt a knob of butter in a large casserole or saucepan. When gently sizzling, tip in the onion and fry over a low heat for 15 mins, until soft and lightly caramelised. Add the garlic, spices and chipotle paste, and fry for 2 mins until fragrant. Add the tomatoes, stock, sugar and the roasted peppers (if they’re not ready, you can add them later).
step 3
Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins. Remove the pan from the heat, then blitz the soup using a hand blender. Taste for seasoning and add more chipotle paste, if you prefer a little more heat. Divide into bowls, scatter over the basil and add an extra drizzle of olive oil.
