Spicy Roast Tomato & Red Pepper Soup

It’s the perfect weather for a warming, roasty and quite spicy tomato and red pepper soup. This is a super easy, vegan friendly soup.

Feel free to control the heat level to your taste. This soup freezes really well too and also works great as a spicy tomato sauce.

Spicy Roast Tomato & Red Pepper Soup

Vanessa Vermaak

It's the perfect weather for a warming, roasty and quite spicy tomato and red pepper soup. This is a super easy, vegan friendly soup. Feel free to control the heat level to your taste. This soup freezes really well too and also works great as a spicy tomato sauce.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Appetizer, Main Course, Soup

Servings 4

Ingredients

  

½1x2x

Roasting

• 3-4 Tbsp Olive Oil
• 800 Grams Ripe full flavoured tomatoes I used Roma tomatoes
• 1 Large red bell pepper
• 1 Medium onion
• 4 Cloves of garlic
• 2 tsp Dried Italian or mixed Herbs
• 2 tsp Mexican Spice Mix
• 1 tsp Sugar
• 2 Small red chilies** Optional

Soup

• 2 Tbsp Sundried tomato or red pepper pesto* Optional
• 3-4 Cups Vegetable Stock
• Salt and freshly ground black pepper

Instructions

Roasting

• Preheat the oven to 200°C
• Place 3 – 4 tablespoons of olive oil in a large oven roasting tin. Halve or quarter the tomatoes, depending on the size and add them to the tin. The de-seed and roughly chop the bell pepper, and roughly chop the onion and add them both to the tin
• Peel, then halve or quarter the cloves of garlic and add them to the tin. Then halve the chilies and add them as well. You can omit the chilies if you don't want heat, or you can de-seed them before adding. You can also remove them after roasting by leaving them large
• Sprinkle over the herbs, Mexican spice and sugar, then grind over some salt and black pepper. Toss together and roast in the oven for around 30 minutes, until everything has softened and is going nice and roasty
  

Soup

• When the veg is softened and roasty, add to a large saucepan or pot on the stove and bring to medium heat. Add the pesto, if using pesto*, and mix through
• **Remember to remove the chilies at this stage if you do not want the soup too spicy. I usually remove one and leave one
• Depending on the amount of liquid that the roasted veg has produced, add 3 to 4 cups of vegetable stock. The veggies should be covered by the liquid by about 2 cm (Too much stock/liquid and the soup will be watery as there is no thickening agent)
• Bring to a boil then simmer for around 15 minutes. Do not cover so that the soup can reduce a little, but check the temperature so that it doesn't reduce too much
• Using a hand/stick immersion blender or a standard blender, blend the soup until smooth
• Taste and season as needed***
• Serve with croutons, fresh bread or toasted/grilled cheese sandwiches

Notes

*I only added the pesto as I had some available in the fridge and it just intensified the flavour a bit, but this is a totally optional added ingredient

**Control the spice/heat level by increasing or decreasing the chilies and removing the seeds to reduce the heat. I usually roast the veg with two chilies and remove one before completing the soup as the heat intensifies once blended. If you do not want it too spicy, just leave the chilies out all together, the mexican spice mix will still add flavour without the heat

***If the soup is too spicy at the end, you can add some cream (dairy or non-dairy) to reduce the heat

Leftovers freeze really well. This soup also works great as a spicy tomato sauce.

Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!

Keyword Roast Tomato and red pepper soup, Roast Tomato Soup, Soup, vegan soup