Tomato & Red Pepper Soup
Submitted by sarah hyland
Roasted red peppers meld with vine-ripened tomatoes in this silky soup brightened by fresh lime and a whisper of cinnamon for unexpected warmth.
YIELD
4 servingsPREP
10 minCOOK
40 minREADY
50 minThe secret to this soup’s silky depth is charring those red peppers until their skins blister and blacken, then peeling away the char to reveal sweet, smoky flesh underneath.
Tomatoes and roasted peppers are natural friends, but the real magic happens when lime juice hits the bowl just before serving.
That bright citrus cut wakes up every spoonful, while a subtle thread of cinnamon adds warmth without announcing itself.
This is the kind of soup that tastes like you spent all afternoon in the kitchen, but really comes together in under an hour.
Kitchen Tips
- Char peppers easily: Use your oven broiler or even a gas stovetop flame to char peppers instead of heating up the grill.
- Make it smoother: For an ultra-silky texture, strain the pureed soup through a fine-mesh sieve to catch any pepper skin bits.
- Boost the flavor: Add the lime juice right before serving, not during cooking, to preserve its bright, fresh punch.
- Freeze smart: This soup freezes beautifully for up to 3 months, but wait to add the lime juice until after reheating.
Ingredients
1 onion - peeled and chopped
3 tbsp olive oil
1 clove garlic - peeled and chopped
750ml veg/ chicken stock
400g tim tomatoes
1 sprig of thyme
1 tspn tomato puree
1/2 tspn ground cinnamon
2 red peppers - roasted and chopped
1 tspn lime juice
Directions
Sauté the onion in olive oil until transulcent. Add garlic and cook for 1 minute. Add the stock, tomatoes, thyme, tomato purée, cinnamon and salt and pepper. Bring to the boil, reduce heat and simmer for 20 mins. Stir in the roasted peppers (to roast, put in oven/grill or bbq. Turn until each side is charred. Let them cool then peel off the skin and empty out seeds). Purée the soup. Add lime juice and serve.
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