Roasted Tomato and Red Pepper Soup

Name: Roasted Tomato and Red Pepper Soup
Total time: 1 hour 15 minutes
Yield: 4
Ingredients: 2 tbsp Mellow Yellow Chilli Oil; 450g tomatoes; 1 large onion; 3 red peppers; 8 cloves garlic; 750ml vegetable stock; Salt

1 hour 15 minutes

Made with our Chilli Oil, this Tomato and Red Pepper Soup has a delicious chilli warmth that perfectly balances the natural sweetness of roasted tomatoes and red peppers. Roasting the vegetables first gives your soup a deep, rich flavour while keeping the recipe wonderfully hands‑off.

Coating the veg in Chilli Oil adds a gentle, smoky heat that enhances every spoonful, creating a warming, flavour‑packed soup that’s ideal for quick lunches or cosy dinners.

Method

1

Preheat the oven to 180°C.
2

Roughly chop your tomatoes, red peppers and onion into similar sized large chunks. Place these in a large roasting dish and drizzle with 2 tbsp Mellow Yellow Chilli Oil. Lightly season with salt and toss to coat. Roast for 50 minutes until all vegetables are fully cooked through.
3

Once roasted, tip the vegetables into a large saucepan with your stock. Tip: Spoon a little stock into the roasting dish to help loosen any crispy bits stuck to the bottom of the dish, add this all back into the saucepan.
4

Simmer for 10-15 minutes, remove from the heat and blend with a stick blender until smooth.
5

For an intense chilli heat, you can stir in a little extra Mellow Yellow Chilli Oil when serving.