Chipotle red pepper soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
