Red (Bell) Pepper & Chili Soup

Red (Bell) Pepper & Chili Soup

A great soup or with less stock a fabulous sauce for meatballs, lasagne or bolognaise sauce.
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Course: lunch, Soup, vegan, Vegetarian
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 77kcal



  • 8 oz red bell peppers seeded and sliced (2 peppers)
  • 1 onion sliced
  • 2 garlic cloves crushed
  • 1 green chili chopped
  • 1 1/2 cups passata (sieved tomatoes)
  • 2 1/2 cups vegetable stock
  • 2 tbsp basil chopped
  • fresh basil sprigs to garnish


  • Put the (bell) peppers in a large saucepan with the onion, garlic and chilli. gentle cook for 5 minutes
  • Add the passata (sieved tomatoes) and vegetable stock and bring to the boil, stirring well.
  • Reduce the heat to a simmer and cook for 10-12 minutes or until the (bell) peppers have softened.
  • Blend in a food processor until smooth.
  • Garnish the soup with fresh basil sprigs and serve.


Calories: 77kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 655mg | Potassium: 571mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2619IU | Vitamin C: 86mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

One Reply to “Red (Bell) Pepper & Chili Soup”

  1. Abi says:

    The perfect soup for a cold Winter day and my go to soup if I feel ill. Also easy to make. Once again, Tamzin’s recipes hit the spot.


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