Made with our Chilli Oil, this Tomato and Red Pepper Soup has a lovely chilli warmth to it which is perfectly complemented by the sweet tomato and red pepper. By roasting the vegetables first, your soup will have a wonderfully deep and rich flavour, plus it means it’s incredibly hands-off! Roast your vegetables in Chilli Oil for a gentle heat, allowing you to really enjoy the deliciously warming flavour of the soup.
This recipe uses Mellow Yellow Chilli Oil, with just the right amount of chilli flakes infused into our cold pressed rapeseed oil, this chilli oil is just the thing to pep up pizzas and pasta, spice up a salad or salsa or give gusto to meat and fish. Simply click here to find your nearest stockist.
2 tbsp Mellow Yellow Chilli Oil
1 large onion
3 red peppers
8 cloves garlic
750ml vegetable stock
Preheat your oven to 180°C.
Roughly chop your tomatoes, red peppers and onion into similar sized large chunks. Place these in a large roasting dish and drizzle with 2 tablespoons of Mellow Yellow Chilli Oil. Lightly season with salt and toss to coat. Roast for 50 minutes or until all vegetables are fully cooked through.
Once roasted, tip the vegetables into a large saucepan with your stock. Tip: Spoon a little stock into the roasting dish to help loosen any crispy bits stuck to the bottom of the dish, add this all back into the saucepan.
Simmer for 10-15 minutes, remove from the heat and blend with a stick blender until smooth.
For an intense chilli heat, you can stir in a little extra Mellow Yellow Chilli Oil when serving.