Appetizer for 4

Chipotle Red Pepper Soup

Name: Chipotle Red Pepper Soup
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 red peppers cut into small pieces; 1 tbsp olive oil plus extra for drizzling (optional); butter for frying (optional); 2 large onions thinly sliced; 3 cloves garlic thinly sliced; 1 tbsp smoked paprika; 1 tsp ground coriander; 1 tbsp chipotle paste; 350 g ripe tomatoes roughly chopped; 400 ml vegetable stock; 1 tsp light brown muscovado sugar; 1/2 bunch fresh basil

Red peppers, tomatoes, onions, garlic, and spices simmer in vegetable stock before blending into a smooth smoky soup.

$2.17per serving $$

50 minstart to table

4servings

Mexican Vegetarian Budget Appetizers Lunches Snacks Back to school Cold-weather comfort Winter

Ingredients

4 red peppers cut into small pieces
1 tbsp olive oil plus extra for drizzling (optional)
butter for frying (optional)
2 large onions thinly sliced
3 cloves garlic thinly sliced
1 tbsp smoked paprika
1 tsp ground coriander
1 tbsp chipotle paste
350 g ripe tomatoes roughly chopped
400 ml vegetable stock
1 tsp light brown muscovado sugar
1/2 bunch fresh basil

Steps

Heat the olive oil in a large 5-quart pot over medium heat and cook the onions for 8 minutes.
Add the garlic, smoked paprika, coriander, and chipotle paste, then cook for 1 minute.
Stir in the red peppers, tomatoes, vegetable stock, and brown sugar, then bring the soup to a boil.
Reduce the heat and simmer uncovered for 25 minutes, until the peppers are tender.
Blend the soup until smooth, stir in the basil, and simmer for 3 minutes before seasoning with salt and pepper.