This bell pepper soup has a real Mediterranean flavor, using sweet red pepper, tomato, chili, and basil. It is great served with warm bread.


SERVES                   4



Red Bell Pepper Soup

 225g red pepper, halved, deseeded and sliced

1 onion, sliced

300ml tomato puree

1 fresh green chili, chopped

2 garlic cloves, crushed

600ml fresh vegetable stock

2 tbsp chopped fresh basil

Fresh basil sprigs, to garnish


Preparation Method:

Red Bell Pepper Soup

Put the red bell pepper in a large heavy saucepan with garlic, onion, and chili. Add the vegetable stock and passata and boil on a medium heat, keep stirring constantly.

After a boil, reduce heat and simmer for 20 minutes or until the peppers have softened. Drain but reserve the liquid and vegetable separately.

Sieve the vegetables by pressing through a sieve with the back of a spoon. Alternatively, you can process for a smooth puree.

Return the vegetables puree to a clean pan and add the reserved liquid of vegetables. Add the basil and heat through until hot.

Garnish the red bell pepper soup with fresh basil sprigs and serve.



Cook’s Tip: Red Bell Pepper Soup

This soup recipe is also delicious served cold with natural yogurt swirled on them before serving. Serve with warm olive bread.



Read: Sweet Potato and Onion Soup