Red (Bell) Pepper & Chili Soup

Red (Bell) Pepper & Chili Soup

Red (Bell) Pepper & Chili Soup

A great soup or with less stock a fabulous sauce for meatballs, lasagne or bolognaise sauce.
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Course: lunch, Soup, vegan, Vegetarian
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 77kcal



  • 8 oz red bell peppers seeded and sliced (2 peppers)
  • 1 onion sliced
  • 2 garlic cloves crushed
  • 1 green chili chopped
  • 1 1/2 cups passata (sieved tomatoes)
  • 2 1/2 cups vegetable stock
  • 2 tbsp basil chopped
  • fresh basil sprigs to garnish


  • Put the (bell) peppers in a large saucepan with the onion, garlic and chilli. gentle cook for 5 minutes
  • Add the passata (sieved tomatoes) and vegetable stock and bring to the boil, stirring well.
  • Reduce the heat to a simmer and cook for 10-12 minutes or until the (bell) peppers have softened.
  • Blend in a food processor until smooth.
  • Garnish the soup with fresh basil sprigs and serve.


Calories: 77kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 571mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2619IU | Vitamin C: 86mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

1 thought on “Red (Bell) Pepper & Chili Soup”

  • The perfect soup for a cold Winter day and my go to soup if I feel ill. Also easy to make. Once again, Tamzin’s recipes hit the spot.

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