This Spicy Roasted Red Pepper and Tomato Soup lives up to it’s name. The cayenne pepper and black pepper add a good level of heat without overpowering the soup, they add just enough zip to make it interesting. This is not just another tomato soup!
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 medium carrot finely chopped
- 4 cloves grated garlic
- 2 tbsp tomato paste
- 8 sprigs fresh thyme
- 4 roasted red bell peppers packed in water
- 1 16 oz can San Marzano tomatoes
- 1-2 tsp cayenne pepper
- 3 cups vegetable or chicken stock
- 1 tbsp honey
- 3-4 sprigs fresh thyme leaves
- kosher salt and lots of freshly ground black pepper
Instructions
- Gather all the ingredients before starting the recipe.
- Add 2 tbsp olive oilto a medium saucepan over medium heat. Once the oil is hot, add 1 medium onion chopped and 1 medium carrot choped and stir to combine. Cover with a lid and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft and the onion becomes translucent.
- Add 4 cloves grated garlic, 2 tbsp tomato paste and 1-2 tsp cayenne pepper. Stir to combine and cook for about 1-2 minutes or until the garlic becomes fragrant.
- Add 8 sprigs fresh thyme thyme, 4 roasted red bell peppers, 1 16 oz can San Marzano tomatoes and 3 cups vegetable or chicken stock and 1 tbsp honey and stir to combine. Bring to a boil, then reduce to a simmer and cook for about 30 minutes..
- Transfer mixture to a blender and blend until the mixture is smooth, or use an immersion blender and blend until smooth.
Finishing
- Top with lots of fresh black pepper, fresh thyme leaves and serve with a slice of toasted baguette.
