Tomato & Chilli Soup




173 per portion


2 tsps olive oil

120g red onion, chopped

150g carrot, peeled and chopped

1 red bell-pepper, diced

½ a small red chilli pepper, sliced

700ml vegetable stock (made with one organic stock cube)

400g tinned chopped tomatoes

2 garlic cloves, chopped

a pinch of sea salt and ground black pepper

1 tbsp balsamic vinegar

to garnish:

a sprinkle of fresh parsley

1 tbsp (per person) crème fraîche

How To

Heat the oil in a saucepan over a medium flame. Add the onion, carrot, bell-pepper and chilli and fry for 4 minutes, stirring occasionally.

Add the stock and simmer for 10 minutes.

Place the tomatoes, garlic, balsamic vinegar, salt and pepper in a blender and blend until smooth.

Pour the tomato mixture into the saucepan and stir well. Cover and simmer for 10 minutes.

Taste and add more seasoning if required.

Optional: Blend the soup with an immersion hand blender. Serve topped with crème fraîche and parsley.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze for 2 weeks.


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