The Blog

Posted by: Kathy Fitchett Date: February 3, 2015

Roasted Pepper and Tomato Soup

This is a delicious soup which can be made into a hearty meal for lunch by the addition of mixed pulses. For an extra ‘kick’ you can create a spicy version by adding a few chopped chillies and coriander.  


0.75 l vegetable or chicken stock

2 small carrots, chopped

2 sticks celery, chopped

1 large red onion, chopped

4 large garlic cloves

4 red/ orange peppers

1 tin of chopped tomatoes

Large handful of fresh basil leaves

Salt and pepper

¼ tube of tomato paste

Optional: 100 gms mixed dried pulses which have been pre cooked, 2-3 red finely chopped red chillies and a handful of coriander (if using coriander you can omit the basil)


  1. Cut the pepper in half. Remove the stalk and seeds and cut into eigths. Place them on a baking tray and drizzle with olive oil. Season with salt and pepper and place them into the oven for 20 – 25 mins at 200 degrees or until the skins just start to look charred.
  2. Peel and cut onion into 1/8ths. Remove outer leaves of garlic cloves but do not remove skin. Throw into roasting pan with roasted peppers. Add to peppers after 10 minutes.
  3. Roughly chop carrots and celery into 1 cm cubes add to peppers and cook for 15 minutes.
  4. Make up stock and add tinned tomatoes bring to a boil add roasted peppers and onion and peeled garlic and simmer for 5 minutes.
  5. Remove from the heat and add the fresh basil. Whizz everything together with a hand held blender, taste and check for seasoning.
  6. Enjoy with a dollop of crème fraiche and basil leaf for garnish.