Spicy Roasted Tomato Soup

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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4 medium size tomatoes
2 medium size red bell peppers
1 small red pepper (Habanero or Chile)
1 handful of lovage
few leaves of basil
3.5 oz homemade tomato buillon
3.5 oz chicken stock
1 head of garlic
1/2 teaspoon smoke paprika
olive oil to drizzle
sea salt and black pepper
parmeggiano to serve


In a large baking sheet arrange the tomatoes cut in half, the bell pepper (whole), the head of garlic, red pepper and drizzle with olive oil and sprinkle sea salt. Roast them at 400 degrees F, for 20 minutes. Let them cool completely, then peel of the skin of the bell peppers, cut them in small pieces and together with the tomatoes put them in a large pot. Peel of the skin of the head of garlic, you will have a very smooth paste of roasted garlic. Add it to the pot. Finely chop the red pepper (exclude the seeds, if you would prefer it more mild in spiciness) and add it to the pot.

Finely chop the lovage and basil and add it to the soup. Season with salt, pepper, paprika, add the chicken stock and cook the soup, with the pot cover for 10 minutes over medium heat. Let it slightly cool and then using a hand blender, homogenize all soup. Serve it warm with parmeggiano.

From whatlibertyate.com