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Roasted Red Pepper and Tomato Soup

A quick and easy lunch, full of goodness. You will need some sort of hand blender or a Nutribullet type affair. Serves 2 good portions. Delicious with some fresh sourdough and butter.


6 large ripe tomatoes (roughly chopped)

1 red pepper (deseeded and halved lengthways)

1 red onion

1 leek

1 stick celery (optional)

A small handful of fresh basil leaves

1 vegetable stock cube

500ml of boiling water

salt and pepper to taste


Turn oven on to 190C.

Lay halved and deseeded red pepper, skin side down on baking tray. Drizzle with olive oil and a pinch of salt and pepper and roast for 15 minutes or until skin begins to darken. Remove from oven and set aside to cool. You can skip this step and add the pepper with the tomato if you are stuck for time or don't want the faff but the roasting makes the pepper sweeter.

Heat a table spoon of olive oil in a medium sized saucepan and add the onion and celery. Cook over a medium heat until softened (2-3 minutes).

Peel skin from red pepper (if you have roasted, if not leave skin on) and roughly chop.

Add the chopped tomatoes and red pepper and stir thoroughly. Add stock to cover completely and simmer for 15 minutes.

Remove from heat and add basil.

Carefully either add to your blender or blend in the saucepan.

Add salt and pepper to taste.


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