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Red Hot Chilli Peppers Soup

45 Minute Red Hot Chilli Peppers Soup. This does pack a punch so use less spice if you want to. I mean come on, cheesy bread too to dunk? Yum!

Serves: 4 Time: 45 minutes



  • 2 x Cans Of Chopped Tomatoes

  • 2 Red Onion, chopped into chunks

  • 2 Red Peppers, chopped into chunks

  • 2 Garlic Cloves, minced

  • 250g Mozzarella Ball, patted dry, chopped roughly

  • 1 Teaspoon Cayenne Pepper or Black Pepper

  • 1 Vegetable Stock Cube, dissolved in 750ml boiled water

  • 2 Tablespoons Balsamic Vinegar

  • 2 Tablespoons Sugar (or 4 Teaspoons Honey)

  • 4 Ciabatta Rolls, halved

  • 80g Cheddar Cheese, grated


  1. Heat oven to 240°C. Add pepper, onion, garlic and cayenne pepper to a mixing bowl add 1 tablespoon of olive oil, toss well and pop on a baking tray and into the oven for 25 mins.

  2. Pour the stock into a blender or a large jug, along with the tomatoes and set aside. Then put half the ciabattas into the oven to begin to crisp up a little.

  3. Remove the tray of vegetables and add them to the jug with the stock then add vinegar, and sugar. Blitz everything together until nice and smooth. Then pop the soup into a sauce pan and heat through.

  4. Meanwhile, take the ciabattas out of the oven, top with cheddar and mozzarella cheese and pop them under the grill to melt completely.

  5. Serve the soup with the yummy cheese melts on the side!


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Rosie ❤️


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