Roasted Pepper and Tomato Soup

Roasted pepper and Tomato Soup

For a perfect consistency soup, Remove a few ladle of cooking liquid in a separate jug just before blending the soup ; adding this same cooking liquid back in small quantity while blending. This will ensure that the soup has the best consistency.
5 from 1 vote
Course Main Course, starter
Cuisine Irish
Servings 4


  • 4 tbsp olive oil
  • 2 red peppers we used Ramiro pepper
  • 3 shallots chopped (or a large banana shallot or 1 onion)
  • 2 cloves garlic chopped
  • 6 tomatoes on the vine
  • 2 tbsp pinenuts
  • 1 tablespoon brown sugar optional
  • 1 tsp tomato puree optional
  • 1 small bunch basil leave or coriander leaves
  • 500 ml vegetable stock
  • 3 tbsp Olive Oil


  • Preheat the oven to 200-220°C
  • Half lengthways the red peppers and place on a roasting pan. Drizzle with olive oil and roast in the oven for 25 minutes or until the peppers have caramelized and softened. Remove from the oven and set aside.
  • In a saucepan, over medium heat, drizzle some oil and add the shallots, garlic. Sauté for a minute or so and add the chopped tomatoes, tomato puree if using, sugar, and, basil (reserving a few leaves for garnish). Bring to simmer stirring every minutes then add some vegetable stock. Bring to the boil and simmer for 15 minutes until the tomatoes are softened enough.
  • Add the roasted red peppers and all the roasted oil and liquids into the saucepan and remove from the heat.
  • With a handheld blender, blend until smooth. Check the consistency and seasoning.
  • Serve warm with a few leaves of basil torn, and some fresh bread.
Keyword Kevin Dundon, soup, tomatoes, vegetables

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