Posted by Irene.

This is only our second recipe for the walkington-life soup kitchen.


  • ½tbsp extra virgin olive oil, plus extra for drizzling
  • 1 red onion, finely chopped
  • 2 garlic cloves, roughly chopped
  • 6 large tomatoes, roughly chopped
  • 200g (7oz) roasted red peppers, roughly chopped
  • 600ml (1 pint) hot vegetable stock
  • Large handful fresh basil, roughly chopped
  • A little cream for drizzling, optional


  1.  Heat the olive oil in a large pan over a medium heat. Add the onion and cook for 5min until softened. Add the garlic and tomatoes and stir and cook for 5 minutes.
  2. Transfer tomato mixture into a blender, then add peppers, stock and most of the basil. Blend until smooth, then check the seasoning. Reheat in a pan if necessary. Ladle into warmed soup bowls, then drizzle with oil and cream, if using. Garnish with remaining basil and black pepper. Serve immediately with crusty bread.



Posted on: 19, April, 2015 | Author: Author
Categories: Recipes
One Response to Soup Kitchen – Roasted Red Pepper and Tomato Soup
  1. Thanks Irene, we will definitely try this recipe.
    If any other reader has a recipe they would like to post please do so. Just cut and paste the recipe on the contact page and I’ll do the photo for you.

Leave a Reply