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


  1. Heat the oven to 220c/180 Fan/Gas Mark 4
  2. 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
  3. When cool enough to handle, squeeze the garlic from its skin into a bowl with the tomatoes and peppers
  4. 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
  5. Serve with Bauli Doriano crackers and a dollop of fresh pesto sauce and a few toasted pine nuts

Product used

Crispy Crackers Sea salt

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Crispy Crackers Sea salt