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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.