Spicy red pepper and tomato soup

Spicy red pepper and tomato soup




  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 6 roast red peppers, peeled (see Notes below)
  • 2 x tins diced tomatoes
  • 4 tomatoes, cored and roughly chopped
  • 1 red chili, deseeded and finely chopped
  • 3 cups vegetable stock
  • natural yoghurt
  • 1 tbsp coriander leaves, chopped (garnsih)
  • Salt and pepper, to taste


Heat olive oil in a large saucepan. Add onion and garlic and cook on a moderate heat until transluscent.

Add red pepper, fresh and tinned tomatoes, chili and stock.

Bring to the boil then reduce to a simmer and cook for 30 mins.

Take off the heat and puree until smooth. Season to taste.

To serve, add a dollop of the natural yoghurt and chopped coriander to the top of the hot soup.


  • To roast red peppers, cut each pepper in half and remove the membrane and seeds. Place face down on a baking tray and lightly coat each pepper half with olive oil. Roast in a moderate oven for approx. 30 mins, or until the skin is going black and/or blistered. Remove from the oven and place the hot peppers into a plastic bag. Close the bag and leave the peppers to sweat as they cool. When cool to the touch, the skin should be easy to remove.
  • I will admit that this soup is usually minus the ‘Spicy’ when I make it for the family – my kids don’t like even the tiniest hint of chili! So I am reduced to adding chili flakes to the finished soup. Very sad…
  • If you aren’t a strict vegetarian, you could use chicken stock instead of vegetable – I find that chicken stock bolsters the flavours of the vegetables a little more.
  • Be sure to resist the urge to season the soup until after you have blended it. Somehow, the blended soup always tastes more salty. Odd but true!
  • This Spicy red pepper and tomato soup was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder.


Serving Suggestions


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