Tomato and pepper soup

JanaBy Jana    

March 25, 2015

Tomato and pepper soup 0 5 0
  • Prep: 10 mins
  • Cook: 35 mins
  • 10 mins

    35 mins

    45 mins

  • Yields: 4-6 Bowls


1Heat the olive oil in a large saucepan. Sauté the onion, peppers, and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.

2Add the canned tomatoes, stock, wine, worcester, balsamic and 1 (250ml) cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.

3Remove from the heat and allow to cool down. Purée the soup in batches in a food processor. Strain through a coarse sieve and add a little extra stock, if desired.

4Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.


2 tbsp olive oil

1 red onion, chopped

2 yellow peppers, seeds removed and roughly chopped

2 cloves garlic, chopped

500g tomatoes, roughly chopped

1 can chopped tomatoes

3 tbsp white wine

1 tbsp worcester sauce

1 tbsp balsamic vinegar

750ml chicken/vegetable stock

fresh basil, to garnish


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