Tomato and Red Pepper soup 

This is a fantastic soup for summer, particularly if you grow your own tomatoes, but if you can’t get your hands on fresh tomatoes use a couple of tins of plum tomatoes instead and maybe a spoonful of sugar to sweeten it J 


2tbsp olive oil 

1 onion, chopped 

2 large red peppers, seeds removed and roughly chopped 

2 cloves garlic, chopped 

600g (21oz) ripe tomatoes, quartered 

1 x 400g (14oz) tin chopped tomatoes 

1l chicken stock or vegetable stock 

1tbsp chopped fresh basil, to garnish 

Extra virgin olive oil, to garnish 


  • Heat the olive oil in a large saucepan. Sauté the onion, peppers and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes. 
  • Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes. 
  • Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. (Strain through a coarse sieve and add a little extra stock, if desired). 
  • Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil. 
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