• Serves: 6 people
  • Prep time: 10 minutes
  • Cooking time: 60 minutes
    • Irish

    Roasted Spicy Red Pepper Nacho Soup

    Recipe Information

    Ingredients
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    4 Large Red Peppers (seeds and core removed and cut into chunks)

    400g Cocktail Vine Tomatoes

    2 Garlic Cloves 1 Onion

    ½ tsp Ground Cumin

    ½ tsp Paprika

    ½ Chilli Flakes 750ml Vegetable Stock

    400g Can Red Kidney Beans (drained and rinsed)

    180g Sweetcorn (drained)

    Toppings:

    Grated Cheddar

    Crushed Tortilla Chips

    Fresh Chilli Sour cream

    Method

    1. Preheat the oven to 180C.

    2. Slice the tomatoes in half and place on a baking tray with the red pepper. Then slice the onion and peel the garlic and add these to the tray.

    3. Drizzle over the oil, cumin, paprika, chilli flakes , salt and pepper and mix.

    4. Roast for 30-40 minutes until the tomatoes and onions have cooked through and started to colour around the edges.

    5. Place the roasted vegetables in a pan with the stock and heat together for 5 minutes.

    6. Blitz with a hand blender until smooth and add the rinsed kidney beans and corn to the soup.

    7. Warm for another 5-10 minutes until the beans and corn are hot and serve with a dollop of sour cream and a scatter of grated grease, tortilla chips and chilli on top.

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