CHIPOTLE RED PEPPER SOUP

Chipotle red pepper soup image

You can serve this soup warm or fridge-cold, like gazpacho, with an ice cube and some fresh mint along with the basil, if you like. It's a great light lunch or starter

Provided by Good Food team

Time 50m

Number Of Ingredients 12

Ingredients

4 red peppers, cut into small pieces
1 tbsp olive oil, plus extra for drizzling
butter, for frying
2 large onions, thinly sliced
3 garlic cloves, thinly sliced
1 tbsp smoked paprika
1 tsp ground coriander
1 tbsp chipotle paste
350g ripe tomatoes, roughly chopped, or 400g can tomatoes
400ml vegetable stock (using 1 stock cube)
1 tsp light brown muscovado sugar
½ small bunch fresh basil

Steps:

Heat the oven to 240C/220C fan/gas 8. Tip the peppers onto a large baking sheet, drizzle over the olive oil, season generously and toss to coat. Roast for 20 mins until tender and lightly charred.
Meanwhile, melt a knob of butter in a large casserole or saucepan. When gently sizzling, tip in the onion and fry over a low heat for 15 mins, until soft and lightly caramelised. Add the garlic, spices and chipotle paste, and fry for 2 mins until fragrant. Add the tomatoes, stock, sugar and the roasted peppers (if they're not ready, you can add them later).
Bring to the boil, then reduce the heat to a gentle simmer and cook for 10 mins. Remove the pan from the heat, then blitz the soup using a hand blender. Taste for seasoning and add more chipotle paste, if you prefer a little more heat. Divide into bowls, scatter over the basil and add an extra drizzle of olive oil.

Nutrition Facts : Calories 189 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 19 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium