Spicy Rye's Original Hot Pepper & Roasted Tomato Soup is a bold, flavourful dish that combines the rich, smoky sweetness of roasted vine tomatoes and red sweet pointed peppers with the fiery kick of hot pepper sauce. This creamy, velvety soup is balanced with fresh herbs like basil and coriander, and a subtle warmth from sautéed onions and garlic. Finished with a drizzle of cream and a garnish of spicy Scotch bonnet and fresh basil, this soup is perfect for anyone who craves comfort with a side of heat! Ideal for cosy nights or when you want a little spice in your life.
Spicy Rye's Original Hot Pepper & Roasted Tomato Soup
Spicy Rye
6
15 minutes
45 minutes
170
Modern British
Original Hot Pepper Sauce
Spicy Rye's Original Hot Pepper & Roasted Tomato Soup is a bold, flavourful dish that combines the rich, smoky sweetness of roasted vine tomatoes and red sweet pointed peppers with the fiery kick of hot pepper sauce. This creamy, velvety soup is balanced with fresh herbs like basil and coriander, and a subtle warmth from sautéed onions and garlic. Finished with a drizzle of cream and a garnish of spicy Scotch bonnet and fresh basil, this soup is perfect for anyone who craves comfort with a side of heat! Ideal for cosy nights or when you want a little spice in your life.
Ingredients
- 15 large vine tomatoes, chopped
- 5 Red Sweet Pointed Peppers, chopped
- 1 red onion, chopped
- 2 whole garlic bulbs, chopped
- 1 white onion, diced
- 750ml vegetable stock
- Fresh basil (a handful, roughly chopped)
- Fresh coriander (a handful, roughly chopped)
- Salt and pepper, to taste
- Olive oil, for roasting
- ½ cup Original Hot Pepper Sauce
- Cream, to drizzle
- Scotch bonnet, chopped, for garnish
- Fresh basil, for garnish
Directions
Preheat the oven to 200°C (400°F).
Prepare the vegetables for roasting:
Place the chopped vine tomatoes, Red Sweet Pointed Peppers, red onion, and whole garlic on an oven dish.
Season with salt and pepper, drizzle with olive oil, and roast in the oven for 30 minutes until softened and slightly charred.
Sauté the white onion:
While the vegetables are roasting, heat a large pan over medium heat.
Add a drizzle of olive oil, then sauté the diced white onion until soft and translucent, about 5 minutes.
Combine and blend:
Once the vegetables are roasted, add them to the pan with the sautéed onions.
Pour in the 750ml vegetable stock, and add the chopped basil, coriander, salt, and pepper.
Use a hand blender to blitz the mixture until smooth.
Spice it up:
Stir in ½ cup of Original Hot Pepper Sauce and simmer the soup on low heat for about 15 minutes, allowing the flavours to meld together.
Serve:
Ladle the soup into bowls, drizzle with warm cream, and garnish with freshly chopped scotch bonnet and basil for a spicy finish.
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