image description

Tomato Red Pepper Soup


Tomato soup is rainy night soup. Add red pepper, with all its antioxidants and vitamin C (twice the amount of an orange!), and it also becomes helpful warding off colds. Light some candles, drop a spoonful of cooked quinoa into each bowl, perhaps a poached egg, and a shower of parsley and you can call it a soup supper by the fireside. Prep time is 15 minutes to chop, 20 minutes to simmer.

You Need:

2 tablespoons olive oil
1 large onion chopped (about 1 1/2 cups)
1 1/2 cup roasted peppers, drained and chopped (either from a jar or home roasted)
4 garlic cloves chopped
1 28-ounce can of good quality diced tomatoes (not drained)
4 cups chicken or vegetable stock
Salt and red pepper flakes to taste

To Make 6-8 servings:

In your soup pot heat the olive oil over medium heat. Sauté the onions until they are soft and translucent, then add the garlic. Stir for a moment and when the garlic is warm and fragrant, add all the other ingredients. Let the soup simmer under a lid for 20 minutes.

Blend the soup in a blender until it is very smooth. Please do this in a couple of batches, and only fill the blender a little less than half, to avoid a soup explosion.

Pour the soup back into the pot through a strainer. This is actually a matter of taste and you can leave out this step if you are in a rush, but it changes the soup from rustic to silky smooth by removing all the pepper and tomato skins. Put a fine meshed strainer over your pot and pour the soup in, use your soup ladle to coax liquids through the strainer. The shape of the ladle and the strainer “spoon” beautifully.

Now comes the important part! Taste it! Does it need more salt? Perhaps some red pepper flakes? Maybe a little more broth or water if it has thickened too much.

Fancify it with:

The rind of Parmesan (remove it before blending) it adds a little “bass” to the pepper “treble”
A sprig of fresh thyme or rosemary
Swirl in a little Greek yoghurt at the end
Add a tablespoon for chopped fresh ginger to the onions
Top with toasted nuts and seeds


Join the Discussion

Comments are closed.

Connect with Us


Recent Comments


2012 IACP Cookbook Award Finalist


CoomMomPicks Pick of the Year