Friday 19 January 2018

Roasted Yellow-Pepper and Tomato Soup

Catherine Fulvio

This soup has two parts and the different colours look great together. Just be careful when you serve them both in the same bowl that they don't merge together. If they do, just give them a swirl with a spoon and it will still look pretty. Serves four to six.

You will need

For the yellow-pepper soup 4 yellow peppers

Extra-virgin olive oil

1 onion, finely diced

1 tsp chopped fresh thyme

250ml vegetable stock, plus extra to thin the soup if required

3 tbsps cream

Salt and freshly ground black pepper For the tomato soup Extra virgin olive oil

2 garlic cloves, sliced

2 sun-dried tomatoes, chopped

1 potato, peeled and diced

1 x 400g tin of chopped tomatoes

300ml vegetable stock, plus extra to thin the soup if required

2 tsps chopped fresh basil

Salt and freshly ground black pepper


Pre-heat the oven to 180°C/ fan 160°C/Gas Mark 4.

To make the yellow-pepper soup: Place the peppers on a roasting tray, rub with olive oil and roast for about 20 minutes, turning them over halfway through the cooking time, until the skin has blistered.

Remove immediately from the oven, place in a plastic bag and seal.

After 30 minutes, remove the peppers from the bag and peel away the skin. Set aside.

Heat a large saucepan over a high heat. Add some oil and the onion, reduce the heat to low and sauté for seven to eight minutes, until soft.

Deseed and roughly chop the peppers. Add the peppers, thyme and stock to the onion and heat through.

Using a hand blender, purée the soup. Add the cream and taste for seasoning, adding salt and pepper as required.

To make the tomato soup: Heat a large saucepan over a medium heat. Add some oil, the garlic and sun-dried tomatoes and sauté for one minute.

Stir in the potato, tomatoes and stock and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the potato is cooked through.

Add in the basil and remove from the heat.

Purée the soup and taste for seasoning.

To serve: Using two ladles, pour one ladle each of yellow pepper and tomato soup into a bowl at the same time.

They will stay separate for an amazing-looking and even better tasting yellow- pepper and tomato soup.

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