Tomato and Red Pepper Soup

15-08-26-recipeAt this time of year it is often difficult to know what to do with a glut of some fruits and veg; this is a great way to use an excess of tomatoes, and it freezes well too!

Makes enough for 6-8 servings


1kg (Approx) of Ripe English Tomatoes
500gms (Approx) of English Red Peppers
1 medium English Red Onion – finely sliced
3 tbsp good quality rapeseed oil
A knob of butter
500ml of good quality passata
500ml hot vegetable stock
Freshly ground black pepper
Salt and sugar

How to make it

The preparation

  • Wash and ¼ the peppers, deseed, brush the skins with some of the oil, sprinkle with salt and then place skin side up under a hot grill until the skins char and blister, remove from the grill, place in a plastic bag and wait for 5 mins; remove the peppers, the skins should now scrap off and set aside the flesh for use later.
  • Then take the tomatoes, score a cross in the bottom of each, place in a large glass bowl and pour boiling water over the top, after a few mins remove from the water and the skins should peel off easily, remove the core and set aside the flesh.

Now to make the soup

  • Heat the oil and the butter in large saucepan and sweat the onions on a very low heat until soft (do not allow them to go brown), then add the pepper and continue to cook on a low heat for 15 mins, then add the tomatoes.
  • After a further 10mins add the stock and the passata and the black pepper simmer gentle for a further 45mins – 1 hour.
  • Take the pan off the heat and blend until smooth. Taste – you may need to add some sugar at this stage to help to balance the acidity.
    Reheat the soup, serving with warmed crusty bread and butter.

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