Recipes › Chilli Pepper (Mild) › Roasted Mild Chilli and Tomato Soup
Roasted Mild Chilli and Tomato Soup
A deeply savoury, smoky soup built on a base of oven-roasted mild chillies and ripe summer tomatoes. Roasting concentrates everything and gives the chillies a gentle sweetness that makes this far more interesting than a standard tomato soup. Blend it smooth, finish with a swirl of crème fraîche, and it is ready in under an hour.
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Ingredients
- 500 g Mild chilli peppers, halved and deseeded
- 700 g Ripe tomatoes, halvedtinned whole plum tomatoes work well outside peak season
- 2 Red onion, quartered
- 4 Garlic cloves, unpeeled
- 3 tbsp Olive oil
- 800 ml Vegetable stock
- 1 tsp Smoked paprika
- 2 Celery sticks, roughly chopped
- 1 tsp Salt
- 1 pinch Black pepper, freshly ground
- 80 g Crème fraîche (optional)or coconut cream for a dairy-free version
Contains: celery, milk.
Method
- Heat your oven to 200°C (180°C fan). Arrange the halved chilli peppers, tomatoes, red onion quarters, celery and unpeeled garlic cloves cut-side up on a large roasting tray. Drizzle over the olive oil, scatter over the smoked paprika, salt and black pepper, and toss everything together.About 5 min
- Roast for 35 minutes until the vegetables are softened, caramelised at the edges and slightly collapsed. The chillies should have a little colour on their cut sides.About 35 min
- Remove the tray from the oven. Squeeze the roasted garlic cloves out of their skins directly into the tray and discard the papery skins.
- Tip all the roasted vegetables and any juices from the tray into a large saucepan. Pour in the vegetable stock and bring to a gentle simmer over a medium heat for 5 minutes.About 5 min
- Use a stick blender to blitz the soup until completely smooth. Alternatively, blend in batches in a jug blender with the lid held down firmly with a tea towel. Taste and adjust the seasoning.About 3 min
- Ladle into warm bowls and finish each portion with a generous swirl of crème fraîche and a crack of black pepper.
Tips
- Do not skip roasting the chillies — it transforms their flavour from raw and grassy to sweet and smoky, which is what makes this soup special.
- If your tomatoes are not particularly ripe or flavourful, add a teaspoon of tomato purée to the tray before roasting to boost depth.
- The soup thickens as it cools. Loosen with a splash of stock or water when reheating.
Ring the changes
- Stir 400g of drained tinned white beans into the finished soup before serving for a more substantial, protein-rich meal.
- Add a small piece of sourdough, toasted and rubbed with garlic, on top instead of crème fraîche to keep it dairy-free.
Keeping it
Cool completely and refrigerate in a sealed container for up to 4 days. Freezes well for up to 3 months. Reheat gently on the hob, adding a little water if needed.
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