Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup Recipe
Introduction
This hot ‘n’ spicy roasted red pepper and tomato soup is a vibrant and comforting dish perfect for any season. Bursting with smoky, tangy flavors, it’s quick and simple to prepare for a satisfying meal.
Ingredients
- 290g roasted red peppers, drained
- 270g cherry tomatoes, halved
- 1 garlic clove, crushed
- 1 vegetable stock cube
- 1 tsp paprika
- 1 tbsp olive oil
- 4 tbsp ground almonds
- 100ml water
Instructions
- Step 1: Add the roasted red peppers, cherry tomatoes, crushed garlic, vegetable stock cube, paprika, olive oil, ground almonds, and water into a blender.
- Step 2: Blitz the mixture until completely smooth, then season well with salt and pepper to taste.
- Step 3: Pour the soup into a saucepan and gently heat it until it’s piping hot, stirring occasionally.
- Step 4: Serve immediately for the best flavor and warmth.
Tips & Variations
- For extra heat, add a pinch of chili flakes or a dash of hot sauce to the blender.
- Swap ground almonds for ground cashews for a slightly different nutty taste.
- Add fresh basil or thyme during blending for an herby twist.
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until steaming hot, stirring occasionally for even heating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh red peppers instead of roasted?
Fresh red peppers can be used but roasting adds a smoky depth that enhances the soup’s flavor.
Is this soup suitable for vegans?
Yes, this soup is vegan as it uses vegetable stock and no animal products.
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Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting hot ‘n’ spicy roasted red pepper and tomato soup made with fresh roasted red peppers, juicy cherry tomatoes, and aromatic spices. This smooth and flavorful soup is blended with ground almonds for a subtle nutty richness, then gently heated to perfection for a quick, delicious meal.
Ingredients
Vegetables & Aromatics
- 290g roasted red peppers, drained
- 270g cherry tomatoes, halved
- 1 garlic clove, crushed
Seasoning & Stock
- 1 vegetable stock cube
- 1 tsp paprika
- 1 tbsp olive oil
Thickener
- 4 tbsp ground almonds
Liquid
- 100ml water
Instructions
- Prepare Ingredients: Ensure the roasted red peppers are drained well, and halve the cherry tomatoes. Crush the garlic clove finely to release its flavor.
- Combine in Blender: Place the roasted red peppers, cherry tomatoes, crushed garlic, vegetable stock cube, water, paprika, olive oil, and ground almonds into a blender.
- Blend Smoothly: Blitz the mixture until it achieves a smooth, even consistency. This will ensure a creamy, uniform soup texture.
- Season and Heat: Transfer the blended soup to a saucepan. Season well with salt and pepper to taste. Heat gently over medium heat, stirring occasionally, until the soup is piping hot and flavors are well combined.
- Serve: Once hot, ladle the soup into bowls and serve immediately. Optionally, garnish with a drizzle of olive oil or fresh herbs for an added touch.
Notes
- Adjust the paprika amount depending on your preferred spice level.
- Ground almonds add natural creaminess and a subtle nutty flavor—do not skip for best results.
- This soup can be served warm or chilled for a refreshing cold soup variation.
- Use homemade roasted red peppers if desired for a fresher taste.
- For a vegan option, verify that the vegetable stock cube is vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: roasted red pepper soup, spicy tomato soup, vegetarian soup, Mediterranean soup, creamy tomato soup, easy soup recipe
