Spicy Tomato, Red Pepper and Basil Soup


This is another recipe from my January soup and juice boost. I really love this one and it is so simple to make. I absolutely love all these flavours together - tomato soup was one of my favourites as a child so for me this soup is just so comforting! Basil is rich in vitamins A, K and C as well as being a great source of iron, magnesium, calcium and potassium. I rarely eat it in large quantities so this is such a great way to give yourself a healthy dose of all of its benefits.

what you’ll need

(serves 4)

  • 3 red peppers

  • 4 tomatoes

  • 2 large handfuls of basil

  • 1 red onion

  • 2 cloves of garlic

  • 1 tablespoon of miso paste

  • 1 tablespoon of chilli flakes

  • 800ml of boiling water salt and pepper to taste

what to do

Turn the oven to 180c. Roughly chop the tomatoes and peppers (I cut the tomatoes into 4 and make the peppers a similar size). Place on a tray and drizzle with a little olive oil, then roast in the oven for about 15 minutes.

Chop the onions and add them to a pan with the garlic cloves, miso and a little olive oil. Cook on a medium heat until the onions start to soften then add the boiling water.

Once the peppers and tomatoes begin to soften a little, remove them from the oven and add them to the pan. Stir gently for about 5 minutes, adding the chilli flakes, salt and pepper to taste. Pour the contents of the pan into a blender and add the basil, then whizz until smooth.

Transfer the soup back into the pan to heat through thoroughly. Serve with a sprinkle of chilli flakes.