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!

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Spicy Red Pepper Soup

Course 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.