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Chipotle red pepper soup

Chipotle red pepper soup in two bowls

Chipotle red pepper soup

Name: Chipotle red pepper soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 4 red peppers cut into small pieces; 1 tbsp olive oil plus extra for drizzling; butter for frying; 2 large onions thinly sliced; 3 garlic cloves thinly sliced; 1 tbsp smoked paprika; 1 tsp ground coriander; 1 tbsp chipotle paste; 350g ripe tomatoes roughly chopped, or 400g can tomatoes; 400ml vegetable stock (using 1 stock cube); 1 tsp light brown muscovado sugar; ½ small bunch fresh basil

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 4.7 out of 5.35 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

4 red peppers

cut into small pieces
1 tbsp olive oil

plus extra for drizzling
butter

for frying
2 large onions

thinly sliced
3 garlic cloves

thinly sliced
1 tbsp smoked paprika
1 tsp ground coriander
1 tbsp chipotle paste
350g ripe tomatoes

roughly chopped, or 400g can tomatoes
400ml vegetable stock

(using 1 stock cube)
1 tsp light brown muscovado sugar
½ small bunch fresh basil

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Nutrition: Per serving

kcal189

low
fat8g

low
saturates2g
carbs21g
sugars19g
fibre9g

high
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.

Recipe from Good Food magazine, October 2021

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A star rating of 4.7 out of 5.35 ratings

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