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
3 red peppers
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.