Red Bell Pepper & Tomato Soup
A delicious soup that can be served hot or cold. It is an easy recipe with no fancy ingredients.
Red Bell Pepper and Tomato Soup Recipe by Chef Vicky Ratnani
Serves

- 1

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 10 min

INGREDIENTS

  • 1 onion; 1 red bell pepper; 3 tomatoes; 4 garlic cloves; 1 tbsp olive oil; 1 chopped leek; 1 tbsp tomato puree; ½ cup vegetable stock; 1 tsp red chilli flakes; Few basil leaves; Cracked black pepper; salt; Chilli oil; Basil leaves

HOW TO PREPARE RED BELL PEPPER & TOMATO SOUP

  1. 1

    Blend chopped onion chopped red bell pepper, chopped tomatoes, garlic cloves, olive oil, and chopped leek to make the base for the soup.
  2. 2

    ; Place a pan on a low flame and pour the soup base.
  3. 3

    ; Mix with tomato puree.
  4. 4

    ; Season with salt and cracked black pepper.
  5. 5

    ; Pour some vegetable stock.
  6. 6

    ; Cook on low flame for 10 minutes.
  7. 7

    ; Keep stirring.
  8. 8

    ; Add some red chilli flakes and basil leaves.
  9. 9

    ; Once cooked, blend again.
  10. 10

    ; Transfer the soup to a serving bowl.
  11. 11

    ; Garnish with some chilli oil and basil leaves.
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About Chef

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Vicky Ratnani

Chef

Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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