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Cooking With Lois – Red Pepper & Chilli Soup


Serves 4-6


-4 red peppers roughly chopped

-1 large onion, chopped

-1 garlic clove , finely chopped 

-1 red chilli , deseeded and chopped

– 3 tbsp Tomato purée

-900ml / 1.5 pints chicken or vegetable stock

-black pepper 



– cook the pepper and onion gently in a little oil for 5-10 minutes until softened 

-stir in the garlic, chilli and tomato purée and cook for a minute.

-stir in the stock and bring to the boil. Cover the pan and simmer for 10 minutes.

– purée the mixture in a food processor or blender.

Tip – yellow and orange peppers can be used too.

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