Spicy Red Pepper Soup
I’m stocking my freezer with one of my favourite fuss-free soups that I’ve been making for years. That’s how much it is enjoyed around here. This spicy roasted red pepper soup is a hearty vegan option offering a triple pepper threat and will definitely be on repeat. For this soup you can easily use bottled fire-roasted peppers as a time-saver. I had a stash (from the summer) in my freezer. Mine got a dollop of sour cream and my hubby wanted his without.
Warning: this soup is spicy!
Spicy Red Pepper Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 large red peppers roasted and chopped
- 4 piquillo peppers chopped
- 6 cups vegetable stock
- 1 cup passata
- ½ tsp jalapeno pepper or ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
Instructions
- In a large soup pot, heat the oil.
- Add the onion and garlic and sauté for 5 minutes until fragrant.
- Add the carrots and celery into the pot. Stir well and cook for another 5 minutes.
- Then add the roasted red peppers and Piquillo peppers. Stir well and cook for a few more minutes.
- Add the stock, tomato juice, jalapeno pepper, salt and black pepper.
- Bring to a boil, stir and turn down to a simmer.
- Simmer for 15 minutes.
- Using a hand blender, puree the soup in the pot until smooth.
- Check for seasoning and serve with a hunk of crusty bread.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Soup & Salad