Bligh’s Revenge Roasted Red Pepper Soup
Spice up your soup this winter with our rich and smoky roasted red pepper soup, made using Bligh’s Revenge; a mild level chilli bursting with rich flavours of tomato and chipotle.
This is the perfect comfort recipe for those less-than-perfect January days, and you can easily adjust the amount of Bligh’s included to match your spice preference, making it a great family favourite.
You will need:
4 red bell peppers, halved and seeds removed
6 ripe tomatoes, halved
1 large onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 can (14 oz) diced tomatoes (with juices)
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon of Bligh’s Revenge
Instructions:
Roughly chop the red bell peppers and tomatoes on a baking sheet, cut side up.
Drizzle with olive oil and season with salt and pepper.
Roast in the preheated oven for 25-30 minutes or until the edges start to char.
In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add diced onions and sauté until they become translucent.
Add minced garlic and cook for an additional 1-2 minutes until fragrant.
Once the veggies have finished roasting, add them to the onion and garlic mixture and blend.
Stir in the vegetable broth, tomato paste, herbs and Bligh’s Revenge.
Let simmer, then season with salt and pepper to taste.
My name is Liam. Founder and creator of Spice Island Chilli.
Spice Island Chilli®, based in Portsmouth, is a fusion of my two passions: History and Chilli.
It’s the reason I continue to create my handmade range of chilli sauces, sharing with you my interest for awesome new tastes and flavours, and the historic tales of adventure that helped inspire me to create the range.
Spice Island is the historic location of maritime trade and customs in the area of Portsea known as Old Portsmouth.
