Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup Recipe

Introduction

This Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup is a vibrant and flavorful dish that’s perfect for warming up on chilly days. With a smoky kick from paprika and creamy texture from ground almonds, it’s both comforting and easy to prepare.

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

Instructions

1. Step 1: Place the roasted red peppers, cherry tomatoes, crushed garlic, vegetable stock cube, 100ml of water, paprika, olive oil, and ground almonds into a blender.
2. Step 2: Blitz all ingredients until the soup is completely smooth. Season with salt and pepper to taste.
3. Step 3: Pour the blended mixture into a saucepan and heat gently until the soup is piping hot, stirring occasionally.
4. Step 4: Serve immediately for the best flavor.

Tips & Variations

• For extra heat, add a pinch of chili flakes or a dash of hot sauce.
• Swap ground almonds for cashew nuts to vary the creaminess.
• If the soup is too thick, stir in a little more water or vegetable stock to reach your preferred consistency.
• Garnish with fresh herbs like basil or coriander for added freshness.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot before serving. Avoid boiling to preserve the flavors and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red peppers instead of roasted?

Yes, but roasting adds a smoky depth that enhances the soup’s flavor. If using fresh peppers, roast them first to achieve the best taste.

Is this soup suitable for vegans?

Absolutely. This recipe uses a vegetable stock cube and plant-based ingredients, making it vegan-friendly.

Hot ‘n’ Spicy Roasted Red Pepper & Tomato Soup Recipe

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★★★★★

4.5 from 100 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful hot and spicy roasted red pepper and tomato soup, blending smoky roasted red peppers and fresh cherry tomatoes with warming paprika and a subtle nutty texture from ground almonds. This soup is quick to prepare and perfect for a cozy meal.

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Ingredients

Scale 1x2x3x

Soup 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

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Instructions

1. Prepare Ingredients: Gather all the ingredients including roasted red peppers, cherry tomatoes, crushed garlic, vegetable stock cube, paprika, olive oil, ground almonds, and water.
2. Blend Soup Base: Add the roasted red peppers, cherry tomatoes, crushed garlic, vegetable stock cube, 100ml water, paprika, olive oil, and ground almonds into a blender. Blitz the mixture until it becomes smooth and creamy.
3. Season and Heat: Transfer the blended soup into a pot or saucepan, season it well with salt and pepper to taste, then heat gently on the stovetop until the soup is piping hot and ready to serve.

Notes

• You can add extra water to adjust the soup’s thickness if desired.
• For added heat, sprinkle some chili flakes or dash of hot sauce.
• Use fresh roasted red peppers or jarred ones as available.
• This soup pairs wonderfully with crusty bread or a grilled cheese sandwich.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: roasted red pepper soup, tomato soup, spicy soup, healthy soup, vegetarian soup, quick soup recipe