Roasted Red Pepper & Tomato Soup

Incredibly quick and easy to make, but with bags of flavour.

Serves 4


  • 2 tbsp oil
  • 1 large onion, roughly chopped
  • 2 tsp fennel seeds
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 x 450g jar roasted red peppers in brine (net 350g), drained and roughly chopped
  • 1 x 350g jar crushed tomatoes (passata rustica)
  • 1 litre stock (chicken or vegetable)
  • Salt & pepper


  1. Heat the oil in a large saucepan.
  2. Add the onion, fennel and herbs and gently fry until the onion is soft.
  3. Add the peppers, tomatoes and stock.
  4. Bring to the boil and then reduce to a simmer.
  5. Cook for 20 minutes.
  6. Blitz until smooth and pass through a fine sieve.
  7. Re-heat and season to taste.

Serve and enjoy!

Be the first to comment

Leave a Reply