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Pepper and Chilli Soup Recipe

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Pepper and Chilli Soup Recipe

Prep Time: Cook Time:


  • Tomato paste, canned without salt | 1.50 cup
  • Hot green chilli peppers, raw | 1.00 pepper
  • Garlic, raw | 2.00 cup
  • Onions raw | 1.00 medium 2-1/2" dia
  • Peppers, sweet, red, raw | 1.00 cup, sliced
  • Reduced sodium vegetable soup | 2.00 can (10.75 oz)
  • Fresh basil | 2.00 tbsp, chopped
Nutrition Facts (Per Serving)

Calories per serving: 291.80 mg

Fat per serving: 2.19 g

Saturated fat per serving: 0.39 g

Protein per serving: 12.34 g

Sodium per serving: 654.99 mg

Cholesterol per serving: 0.00 g


  1. Chop the chili, crush garlic, slice onion then set them aside.
  2. In a large saucepan, put sweet pepper, garlic, onion and chili. Then add tomato paste and vegetable soup, heat to boil, stirring well.
  3. Minimize the heat to let simmer for 20 minutes or until the sweet peppers have softened. Strain then reserves the liquid and veggies separately.
  4. Take a strainer and press veggies with the back of spoon. Then put the veggies puree into a clean saucepan along with liquid. Add basil and heat to just until hot.
  5. Garnish with fresh basil sprigs and serve immediately.

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