• 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


  • 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

Goes well with


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