Mamta's Kitchen

Tomato And Red Pepper Soup - 2, With Chilli

Tomato And Red Pepper Soup - 2 Hot

Mamta Gupta

This is an easy to make and delicious soup. If you want it thick, add 1 medium potato during boiling. Adding chilli gives it that extra zing! Serves 4

Edited November 2023


  • 500 gm. or 3-4 large, dark red tomatoes, roughly chopped

  • 1 medium onion, peeled and roughly sliced

  • 1 red or green chilli, de-seeded and chopped (adjust to taste)

  • 1 red pepper, de-seeded and roughly chopped (you can omit it, if you don't have one)

  • 2 tbsp. olive oil (other oils can be used but olive is best)

  • 750 ml. vegetable stock. You can use stock cubes or bouillon powder.

  • Freshly ground salt and black pepper.

  • 1 tsp sugar, only after tasting

  • 1-2 tsp. Tabasco sauce to taste (optional).

  • 1 tsp. extra virgin olive oil for each serving

  • Fresh Basil (Tulsi) leaves for garnish (optional)


  1. Heat oil in a wok or frying pan.

  2. Fry onions and chilli until soft but not browned.

  3. Add peppers and tomatoes to the pan, fry for a few minutes, until they begin to soften.

  4. Add stock/ water and stock cubes, mix.

  5. Bring to boil and simmer until all vegetables are soft.

  6. Allow to cool a little. Blend with a stick blender.

  7. Pour through a sieve into a clean pan, pushing the soft pulp of the vegetables through the sieve with a ladle or spoon.

  8. Discard skins and seeds.

  9. Season with salt and pepper. No salt is needed, if you are using stock cubes/powder/stock pot.

  10. Add sugar, if it seems too sharp.

  11. You can add a little Tabasco sauce, if you like the soup to have a kick.

  12. Re-heat and serve hot, garnished with basil leaves or mustard cress or chopped coriander leaves and a drizzle of olive oil.

  13. Also see Soup Selection.


  • You can add 1 tsp. of double cream on top, in each bowl, as a garnish. Give it a twirl with a fork.

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