Garlic and mild pepper soup recipe

  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 200 calories / serving
  • Freezable
  • Healthy
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171377 garlic mildpepper soup HERO

Heat the olive oil in a large, heavy-based saucepan over a moderate heat.

Saute the red pepper, minced garlic and tomato for 3-4 minutes, stirring occasionally. Add the passata, sugar and vegetable stock, bring to the boil, then reduce to a simmer.

Simmer for 10-15 minutes until thickened. Remove the soup from the heat when ready and puree using a stick blender until smooth.

Pass through a sieve into a clean saucepan. Adjust the seasoning as necessary and keep warm over a very low heat.

When ready to serve, heat the olive for the croutons in a large frying pan over a moderate heat. Saute the cubed bread for 2-3 minutes, tossing occasionally, until golden brown all over. Remove from the heat and season well.

Ladle the soup into serving bowls and scatter a few croutons on the surface. Garnish with chopped chives, garlic cloves and a few chive stalks before serving.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 30ml olive oil
  • 4 cloves garlic, minced
  • 200ml passata
  • 750ml vegetable stock
  • 1tsp caster sugar
  • 4 red peppers, de-seeded and chopped
  • 2 vine tomatoes, blanched, de-seeded and chopped
  • salt
  • pepper
  • 1tbsp chives, finely chopped
  • 6-8 whole cloves garlic, to garnish
  • chive stalks, to garnish
  • For the croutons

  • 2 slices bread, cubed
  • 20ml olive oil
  • salt
  • pepper
  • Energy 835kj 200kcal 10%
  • Fat 9g 13%
  • Saturates 2g 8%
  • Sugars 16g 18%
  • Salt 2.7g 44%

of the reference intake
Carbohydrate 26g Protein 4.8g Fibre 5.2g


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