Spicy Rye's Original Hot Pepper & Roasted Tomato Soup
Rated 5.0 stars by 1 users
Category
Original Hot Pepper Sauce
Cuisine
Modern British
Author:
Spicy Rye
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes
Calories
170
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.
Recipe Note
Here are a few delicious suggestions to serve alongside Spicy Rye's Original Hot Pepper & Roasted Tomato Soup:
Classic Cheese Toasties: Melty, golden cheese toasties are the perfect pairing with this soup. Try using a sharp cheddar or a mix of cheeses like mozzarella and gruyère for extra flavour.
Garlic Bread: Crispy, buttery garlic bread is ideal for dipping into the spicy soup, adding a rich, savoury complement to the heat.
Herb and Cheese Scones: Soft, warm scones flavoured with fresh herbs like rosemary and thyme, plus a touch of cheddar or parmesan, make a lovely side dish.
Grilled Cheese with Red Onion Chutney: For an extra punch of flavour, serve grilled cheese with a layer of red onion chutney or caramelised onions. The sweetness will balance out the spice in the soup.
Crusty Bread with Olive Tapenade: A side of crusty bread slathered with a rich olive tapenade brings a salty, Mediterranean twist to the meal.
Cheese and Herb Focaccia: Light, airy focaccia with a sprinkling of fresh herbs and cheese is great for soaking up the rich, spicy broth.
Key Nutritional Points:
Low in fat, especially if the cream drizzle is reduced or omitted.
High in vitamin C from the tomatoes, peppers, and scotch bonnet, making it a great immune-boosting dish.
Good fiber content from the vegetables, contributing to digestive health.
If the cream is skipped, the soup is vegan and lower in saturated fats.
Nutrition
Nutrition
- Serving Size
- 1 Serving (300g)
- per serving
- Calories
- 170
- Carbs
- 22 grams
- Sugar
- 12 grams
- Fiber
- 6 grams
- Protein
- 4 grams
- Fat
- 7 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 650 milligrams
