MARK’S TOMATO, CHILLI AND ROASTED RED PEPPER SOUP (BLOGMAS – DAY FIVE)

Is anyone else bloody freezing right now? Those pesky (but very cosy!) colder months always seem like the perfect time to share one of my favourite recipes with you all and you’re in for a treat!

Hands up, this recipe actually belongs to my fiancé. However, I actually do a good 90% of the cooking in our house and have perfected this myself so I feel entitled to share! With these quantities you should have about 2600ml of soup at the end. Roughly enough for approximately 8 portions at 140 calories each. You will need…

  • 6 red peppers
  • 1200g (3 tins) of plum tomatoes
  • 3 red chillis
  • 4 cloves of garlic
  • 3 medium onions
  • 900ml of vegetable stock (2 cubes mixed with 900ml of water)
  • 4 tbsp of tomato purée
  • 4 sticks of celery
  • Olive oil
  • 1 tbsp of chilli flakes
  • 1 tbsp of chilli powder
  • 25g of butter
  • Cream and basil (to garnish)

Chop the peppers, garlic, onions and chilli peppers then throw them into a roasting tin along with the plum tomatoes and olive oil in the oven for half an hour on a medium heat (gas mark 6).

Melt the butter in a pan and sauté the celery. Create the vegetable stock and add the puree, chilli flakes and powder then mix with the butter and celery.

Sometimes I like to add my favourite hot sauce here as well but that is all down to individual tastes.

Remove the roasting tin from the oven and add the contents to the pan. Blend to desired consistency.

Add cream and basil and a side of your favourite bread! Pretty simple right?

I would love to know if you guys decide to give it a go so make sure you take pics and tag me on social media!

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