Tomato & Chilli Soup Recipe

Tomato & chilli soup recipe, from our academy’s recipe selection.


2 tsps olive oil
120g red onion, chopped
150g carrot, peeled and chopped
1 red bell-pepper, diced
½ a small red chilli pepper, sliced
700ml vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
2 garlic cloves, chopped
a pinch of sea salt and ground black pepper
1 tbsp balsamic vinegar

to garnish:
a sprinkle of fresh parsley
1 tbsp (per person) crème fraîche

Serves 3

Per Serving:

173 calories
9g fat
19g carbs
4g protein

Cooking Instructions

Heat the oil in a saucepan over a medium flame. Add the onion, carrot, bell-pepper and chilli and fry for 4 minutes, stirring occasionally. 

Add the stock and simmer for 10 minutes.

Place the tomatoes, garlic, balsamic vinegar, salt and pepper in a blender and blend until smooth.

Pour the tomato mixture into the saucepan and stir well. Cover and simmer for 10 minutes.

Taste and add more seasoning if required. 

Optional: Blend the soup within an immersion hand blender. Serve topped with crème fraîche and parsley.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze for 2 weeks.

Nick Wardle
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