This delicious roasted red pepper and chilli soup is hearty, thick, warming and is ready to serve in as little as an hour.
Red bell peppers are roasted until lightly charred, then combined with onion, garlic, celery, stock and chopped tomatoes to make a rich, thick soup. A single red chilli adds a delicious background heat to the dish.
Using chicken stock is recommended, but of course you can substitute veg stock if cooking for vegetarians! For the very best results, try using a rich, homemade chicken stock.
We’re big fans of soup in our house – not only are soups great for cooking-off in batches and storing in the freezer, they’re delicious as lunches, starters and even as main meals when you’re watching the calories!
This soup is best served with fresh bread (olive or sun-dried tomato breads work really well) or topped with crunchy homemade croutons.
Serve this roasted red pepper and chilli soup garnished with fresh basil, and, to add a sublime depth to the heat, a drizzle of chilli oil.