Spicy Tomato Soup with Red Pepper Cream

Serves 4

Soup Ingredients:

  • 5 lbs campari tomatoes, halved
  • 5 red chiles, seeded or 5 jalapeno, seeded or 3 large green chiles, seeded
  • 1 red bell pepper, halved and seeded
  • 1 large red onion, chopped
  • 6 garlic cloves
  • 2 tbsp tomato paste
  • 3 tbsp olive oil
  • 3/4 cups vegetable stock
  • salt and pepper
  • 1 avocado, diced, to garnish
  • 2 cups arugula, to garnish

Pepper Cream Ingredients:

  • 1 red bell pepper, halved and seeded
  • 2 tbsp olive oil
  • 2/3 cups or 6 oz crème frâiche or double devon cream
  • a few drops of your favorite hot sauce


  1. Preheat oven to 400’°F. Place all of the soup ingredient vegetables in a roasting pan. Drizzle all vegetables with olive oil and toss together. Then roast 40 minutes, until tender.
  2. In the meantime make the pepper cream. Cut the red pepper in half and remove the seeds, place the red pepper skin side up on a baking try, brush with olive oil and bake 35 minutes, until the skin is blistered.
  3. Transfer the single pepper into a blow and cover for about 10 minutes, or until cool enough to handle. Peel away skin and puree the flesh in a blender or food processor with crème frâiche, add a few drops of your favorite hot sauce. Chill in refrigerator until ready to serve. This cream firms up while cooling.
  4. Remove roasted vegetable from the oven and process using blender/food processor/immersion blender in small batches adding small amounts of vegetable stock to make smooth and transfer to a large pot on the stove. You may choose to use more or less stock based on the consistency you are looking for in your soup.
  5. Heat soup gently on the stove adding salt and pepper to taste. Ladle soup into bowls, add a spoon of red pepper cream into the center of the bowl, sprinkle avocado over top of cream, pile arugula leaves on top and serve.

Kcals 315 / 5g P / 24g  C