Tomato and Red Pepper Soup (serves 4)

Heat seasoned oil in a DSuch a lovely, deep color – very appealing to the eye. Such a good blend of flavors. I often make a tomato and red pepper sauce for fish. Everything can be roughly chopped as it will be pureed later. Use a hand held blender to get a really smooth texture. This soup is good hot or chilled. Chopped chives make a nice contrasting garnish.

Prep. time 10 minutes

1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – roughly chopped
1 large clove of garlic – roughly chopped
2 x red peppers – de-seeded, sliced and roughly chopped
1 x 28 oz. can San Marzano tomatoes
1 tbsp. tomato puree – mixed with a little broth so it is liquid
3 cups of chicken or veg. broth
Juice of 1/2 a lemon
Optional – Chives – finely chopped as garnish

Heat oil in a Dutch oven until just sizzling then add the onion and cook for until softened but not browned then tip in the garlic and cook for another couple of minutes.
Next, place peppers and tomatoes in the Dutch oven and add the liquid tomato puree and broth. Bring to a boil, then turn down heat and simmer for 20 minutes.
Add the lemon juice.
Puree with a hand held blender. Pour into pre-heated soup bowls and serve garnished with chives.


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