Latest recipes

Red pepper and chilli soup recipe

Red pepper and chilli soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Pepper soup

I love adding a chilli or two to my soups - this one is combined with the sweet taste of red pepper. I hope you enjoy it!

27 people made this

IngredientsServes: 3

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 red peppers, chopped
  • 2 garlic cloves, crushed
  • 2 red chillies, sliced
  • 1 medium potato (about 200g), chopped
  • 750ml chicken stock

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat oil in soup maker (or a saucepan if your soup maker doesn't have a saute feature).
  2. Add chopped onions and saute for 2 to 3 minutes.
  3. Add the crushed garlic, chopped peppers and sliced chillies and stir to mix. Saute for a further 2 to 3 minutes.
  4. Switch off the saute feature and add the chopped potato and chicken stock. Make sure the contents reach the Min line in the soup maker - if they don't, top up with more boiling water.
  5. Stir ingredients round and set on smooth program.

Cook's note

I like to keep the seeds in my chilli and add them to my soup too - but if you prefer it a little less hot, remove the seeds.

See it on my blog

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Ingredients

  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter, melted
  • 1 large Onion, sliced finely
  • 4 cloves Garlic, Crushed
  • 2 large Carrots, finely chopped
  • 2 tbsp Tomato Puree
  • 6 Tomatoes, chopped
  • 2 Red Peppers, deseeded and cubed
  • Pinch of Chilli Flakes
  • 1 tsp dry Oregano
  • 700ml Vegetable Stock
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 2 tbsp Vegetable Oil
  • 2 tbsp Butter, melted
  • 1 large Onion, sliced finely
  • 4 cloves Garlic, Crushed
  • 2 large Carrots, finely chopped
  • 2 tbsp Tomato Puree
  • 6 Tomatoes, chopped
  • 2 Red Peppers, deseeded and cubed
  • Pinch of Chilli Flakes
  • 1 tsp dry Oregano
  • 24.5fl. oz Vegetable Stock
  • 1 tsp Sugar
  • 1/2 tsp Salt

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Recipe Summary

  • 2 tablespoons butter
  • 4 red bell peppers, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 24 fluid ounces chicken broth
  • ½ cup heavy cream
  • ⅛ teaspoon ground black pepper

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.


Soba Miso Bowl

This is the perfect comfort meal for one - and is especially good when you are feeling a bit under the weather. The umami flavours work wonders to make you feel perky. Add a shredded poached chicken breast, poached salmon or diced silken tofu for an extra protein hit. Traditionally soba noodles are made from buckwheat, which means they're gluten-free but some contain wheat, so if this is important for you, check the packet to be sure. The recipe is easily scaled up for more servings.

Ready in 15 mins
Serves 1
90g dried soba noodles
1 Tbsp sesame oil
1 Tbsp grated fresh ginger
½ cup dried sliced shiitake mushrooms
2 Tbsp miso paste or dashi
2 cups water
½ tsp rice vinegar
1 head gai lan, bok choy or greens of your choice, leaves separated
A small handful of enoki mushrooms (optional)


Nutritional Details

  • Energy 1662kj 397kcal 20%
  • Fat 10.1g 14%
  • Saturates 5.5g 28%
  • Sugars 17.7g 20%
  • Salt 0.8g 13%

Typical values per 100g: Energy 272kj/65kcal

7.9g carbohydrate 2.6g fibre 3.0g protein

Ingredients swap

Don't have the ingredients or just fancy a change? Here's some ideas

"I swapped the olive oil for sunflower oil, which was just as good."


Ingredients

Roasted Tomato & Pepper Soup

  • 10 Tomatoes
  • 6 Cloves Garlic
  • 1 Red Pepper
  • 1 Red Onion
  • Olive Oil (for roasting)
  • Salt & Pepper
  • 1 tsp Italian Herbs
  • A few drops of Tabasco
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup soy cream
  • Garnish: Soy Cream, Pepper & Basil

Spiced Butternut Squash Soup

  • 1 Butternut Squash
  • 4 Tomatoes
  • 4 cloves Garlic
  • Olive Oil (for roasting)
  • Pinch Salt
  • Pinch Chilli Flakes
  • Olive Oil (for frying)
  • 1 Red Onion
  • 1 Yellow Pepper
  • 1 Chilli
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup Soy Cream
  • Garnish: Soy Cream & Chilli Flakes

Leek & Potato Soup

  • 2 tbsp dairy-free butter
  • 1 White Onion
  • 3 cloves Garlic
  • 3 Leeks
  • Pinch Salt & Pepper
  • 2 tsp Wholegrain Mustard
  • 2 tbsp Nutritional Yeast
  • 1 cup Nut Milk
  • 8 medium Potatoes
  • 4 cups (1 litre) Vegetable Stock
  • 1/2 cup Soy Cream
  • Garnish: Black Pepper, Chives

Carrot & Coriander Soup

  • 10 carrots
  • 4 cloves Garlic
  • Salt & Pepper
  • Olive Oil (for roasting)
  • 1 tbsp Olive Oil (for frying)
  • 1 White Onion
  • 2 inches Ginger
  • 3 tbsp Coriander (Cilantro) stalks
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 4 cups (1 litre) Vegetable Stock
  • Small bunch Coriander
  • 1/4 cup soy cream
  • Garnish: Black Pepper, Corriander & Soy Cream

Spicy red pepper soup with lentils Recipe

Red pepper soup is a quick and easy meal, perfect for a healthy midweek dinner that won't take ages to make. And if you're looking for a lovely red pepper soup recipe, this spicy red pepper soup with lentils is a real taste bud pleaser and is a perfect healthy lunch or dinner recipe option. The chilli and paprika work brilliantly with the lentils, to create a Mediterranean flavour, which is great for summer evenings.

Although soup can be quite light, the lentils are a great way to make soup more filling. That is what is so great about this dish, as it is appealing all year round. The lentils and spice would be sure to keep your tummy warm and full on a chilly winter's evening. Pair it with some crusty bread and lashings of butter for a more filling meal.

Its versatility also means that this red pepper soup can be enjoyed as lunch, dinner or even as a starter if you're feeling brave enough to tackle a three course meal. Plus it's really quick to whip up, which is super handy, especially on a weeknight. The recipe will only take you 10 minutes to prepare, and you can leave it to bubble away on its own for 15 minutes while you get on with other tasks - although don't stray too far away from the kitchen!


Red alert: 17 scorchingly good recipes with chillies – from tom yum soup to vodka

C hillies come in such a bewildering array of shapes and colours these days that it doesn’t pay to be too specific: if a recipe calls for a particular sort, you are bound to be unable to find it. In any case, the difference between any two chillies is largely a matter of heat, and heat is largely a matter of taste. So forget about size or colour (green ones are generally hotter than red, but then they turn red anyway if you leave them sitting about) or intimidating varietal names such as yellow death-inducing toxin. Just taste one. If it’s not hot enough, use two or three. If it’s too hot, scrape out the seeds and, specifically, the white membrane they’re attached to, which is the hottest bit.

The most obvious thing to make with chilli is probably chilli, and the least obvious person to rely on for a solid, no-nonsense chilli con carne recipe is probably Heston Blumenthal. Nevertheless, I make his version almost exclusively. While it’s about as fussy as you’d imagine, it’s also pretty forgiving. The fragata pimiento piquillo peppers he tells you to add at the end, for example: I never have any – I don’t even really know what they are – so I just skip that bit, and it’s fine. The spiced butter is the most labour-intensive aspect, and the most counterintuitive, containing as it does ketchup, marmite, Worcestershire sauce and, well, butter. But it makes all the difference.

If you’re trying to make the vegetarian version, chilli sin carne, Felicity Cloake has a very good version, which also contains a bit of Marmite, and coffee.

Tom yum noodle soup. Photograph: Beachmite Photography/Getty Images

Allegra McEvedy’s tom yum soup is very much one of those “according to taste” dishes, and you’ll probably only realise how much chilli is too much once you’ve made it a few times and gone too far at least once. When you’ve got your preferred proportions, though, you can produce the base paste in bulk and store it in a jar in the fridge. Meera Sodha’s onion and chilli ramen is another comforting broth with enough heat to keep you on your toes.

This chilli and lime squid salad from James Martin makes for a quick starter, apart from the bit where you marinate the squid overnight. But anything over an hour will do if you lack that sort of foresight regarding tomorrow’s lunch.

Hugh Fearnley-Whittingstall’s stewed red peppers with chorizo offers up a thoroughly warming option that can be on your plate in 40 minutes or so, while Yotam Ottolenghi’s aubergines with charred chilli salsa uses milder chillies which have been blackened a little, and aubergines which have been steamed rather than fried or baked.

Spicy squid salad … perfect starter. Photograph: Getty Images/iStockphoto

Chef Naved Nasir of the Dishoom restaurant chain has a chilli chicken recipe that sounds like the perfect answer to the question, “What shall I do with those boneless chicken thighs that are sitting in the fridge causing me to lose heart?” Marinate them, deep-fry them and toss them in a sauce made from chilli, ginger, garlic and soy.

The now ubiquitous piri piri chicken is actually named after a particularly hot chilli, but Cloake suggests a recipe in which any sufficiently pungent substitute, including the more widely available bird’s eye chillies, will suffice. The resulting chilli sauce is then brushed on the chicken while grilling.

Andi Oliver’s slow-cooked Cubano pork belly requires yet another overnight marinade in chillies, this time blitzed with orange, lime and grapefruit juices, and then cooked low and slow. The whole thing takes about 14 hours, and for most of that time absolutely nothing is required of you.

Chilli is a key ingredient in many pasta dishes, not least the classic – and deeply basic – spaghetti aglio e olio. A lot of recipes use dried chillies (perhaps because it’s meant to be a store cupboard effort) but here’s one from Giorgio Locatelli that doesn’t. He recommends scotch bonnet chillies, but, again, bird’s eye chillies will do. They should be red, though, if only for the colour. Spaghetti with prawns, chilli and rocket is a slightly more elegant variation on this theme.

A lot of the chilli in my life comes in the form of store-bought condiments: those faintly exotic sauces that people give you for Christmas when imagination fails them. Last year, I got on the front foot and gave chilli sauce to everybody before they could give it to me, but it all ended up on the same shelf – half a dozen bottles of fiery red gloop.

You could start 2021 by making your own chilli condiments. Here are two: a chilli jam made with tomatoes and ginger and a fermented chilli sauce from Tom Hunt, which also makes use of the chilli plant’s leaves.

Spaghetti aglio e olio … a classic. Photograph: amareto/Getty Images/iStockphoto

Chilli vodka is just about the easiest thing you can do to preserve a chilli’s heat for the future: slice chillies open, add to vodka, leave. There are some further steps if you want to decant the result into smaller bottles to give as gifts, but you can replace that whole section with the words “drink immediately”.

Let’s finish with two chilli puddings. First, a simple lime and chilli sorbet – it’s about half a kilo of sugar dissolved in 750ml of simmering water, along with six to eight limes and half a chilli, or perhaps a whole one, depending. If you haven’t got an ice-cream maker then freeze the resulting syrup for three hours, stirring it every hour.

Finally, pretend you’re having a dinner party by making this unpardonably show-offy espresso, chocolate and chilli cake with coffee cream. Again, any available variety should work here, although yellow death-inducing toxin is probably not considered a dessert chilli.


1. Cut the red peppers into quarters. Remove the seeds and membrane. Grill until the skin blackens and blisters. Place on a cutting board, cover with a tea towel and allow to cool before peeling. Mark a small cross on the top of each tomato. Place in a bowl and cover with boiling water for about 2 minutes. Drain and cool. Peel skin off downwards from the cross and discard. Cut the tomatoes in half and gently scoop out the seeds using a small spoon.

2. Heat the oil in a large pan add the herbs, garlic and curry paste. Stir over low heat for 1 minute, or until aromatic. Add the onion and leek and cook for 3 minutes or until golden. Add the cabbage, tomatoes, red peppers and water. Bring to the boil, reduce heat and simmer for 20 minutes. Remove from the heat allow to cool slightly.

3. Place the soup in small batches in a food processor bowl. Process for 30 seconds or until smooth. Return the soup to a clean pan, stir through chilli sauce and season with salt and pepper. Reheat gently and serve hot.


Watch the video: Spicy Tomato u0026 Red Pepper Soup (December 2021).