Roast tomato and red pepper soup

Roast tomato and red pepper soup

Serves: 4



  • 4 Bauli Doriano crackers
  • 800g vine (or cherry) tomatoes
  • 1 large red onion (cut into chunky slices)
  • 2 red peppers (de-seeded and roughly chopped)
  • 5 cloves garlic
  • A generous drizzle olive oil
  • A sprinkling of sea salt
  • A sprinkling of black pepper
  • 500ml chicken or vegetable stock
  • A few dashes Tabasco sauce, to taste
  • A dollop pesto - to garnish
  • A handful pine nuts - to garnish


  • Heat the oven to 220c/180 Fan/Gas Mark 4

  • Roast the vine tomatoes, chopped red peppers and the garlic cloves (whole, with skin on) in the olive oil on a baking tray for 20-25 minutes until tender and beginning to wrinkle

  • When cool enough to handle, squeeze the garlic from its skin into a bowl with the tomatoes and peppers

  • Add hot chicken or vegetable stock and whizz with a stick blender or in a food processor until smooth. Season to taste and reheat in a saucepan to serve or add to a flask

  • Serve with Bauli Doriano crackers and a dollop of fresh pesto sauce and a few toasted pine nuts

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