Tomato, Red Pepper & Basil Soup

Tomato, Red Pepper & Basil Soup

Roasted Tomato, Red Pepper & Basil Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: Serves 4
  • 1.2kg tomatoes, roughly chopped
  • 1 ½ red peppers, halved, seeds removed
  • generous drizzle of olive oil
  • 1 t salt
  • a good grinding of black pepper
  • ½ T oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 c chicken stock
  • 2 t fresh oreganum, finely chopped
  • 2 c fresh basil, roughly chopped (extra leaves to garnish)
  • 2 t worchestershire sauce
  • extra seasoning if required
  1. Preheat the oven to 180 C. Put the tomatoes and red pepper in a large baking tray, drizzle with the first quantity of oil and salt and roast for 40 minutes.
  2. In a large pot, heat the second quantity of oil over a medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the tomatoes, chicken stock, fresh oreganum, basil and worcestershire sauce. Bring to the boil, cover, reduce to a simmer and cook for 30 minutes.
  3. Blend using a stick blender or food processor until smooth. Add extra seasoning if required.
  4. Serve with crusty gluten free bread and extra basil leaves to garnish.


About the Author:

I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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