Serves: 4
Cooking time: 20 mins

Our warming bowl of pepper and tomato soup is perfect as the weather gets cooler. The recipe doesn't specify the bell peppers you use, so feel free to use your favourites. The soup makes a perfect budget-friendly meal to feed a family or double it to feed a crowd. Enjoy as a chunky soup or blend until smooth. A few goats cheese crumbs sprinkled over the top take it to a whole new level.



  • 1 tbsp. mild olive oil
  • 1 onion
  • 2 bell peppers, halved & de-seeded
  • 500ml tomato passata
  • 500ml vegetable stock
  • 1 tbsp. sundried tomato paste
  • 5 basil leaves
  • Salt and pepper to taste
  • 20g crumbed goats cheese (optional)



  1. Finely dice the onion, warm the oil and fry until transparent.
  2. Cut the peppers into small cubes and add to the onion. Cook for about 5-10 minutes until the peppers are soft.
  3. Add the remaining ingredients and simmer for about 5 minutes.
  4. Taste and add more basil, salt and pepper as required.
  5. Serve with a few pieces of the goats cheese crumbed over the top.


Recipe kindly provided by the Emsworth Cookery School

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