Tomato & red pepper soup by Jess Sepel

April 10, 2017
Tomato & red pepper soup by Jess Sepel

My wonderful mum, Nicky Sepel, has been making this soup for years and we all beg her to make it every Friday night – it’s that good! 

Print Recipe

Tomato & red pepper soup by Jess Sepel

Serves: 4
Cooking Time: 1 hour 35 minutes, including cooking

Ingredients

  • 3 large red peppers
  • 3 tablespoons olive oil
  • 6 plum tomatoes
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons smoked paprika
  • a pinch of chilli flakes
  • Celtic sea salt and ground pepper
  • 1 bunch basil, chopped, reserving a few small leaves for garnish
  • 750 ml vegetable stock

Instructions

1

Preheat the oven to 200°C (180°C fan/gas 6) and line two baking trays with baking paper.

2

Cut the peppers into quarters and remove the seeds and membranes. Arrange on one of the prepared trays and drizzle over 1 tablespoon of the olive oil.

3

Cut the tomatoes into quarters and arrange on the second tray, cut side up.

4

Drizzle over 1 tablespoon of the olive oil.

5

Place the trays in the oven and roast the vegetables for 30 minutes.

6

Meanwhile, heat the remaining olive oil in a large heavy-based saucepan over medium heat, add the onion and garlic and cook until softened.

7

Add the paprika and chilli and season to taste with salt and pepper.

8

Add the roasted pepper and tomato, then stir in the chopped basil and sauté for 20 minutes or until softened and collapsed.

9

Pour in the stock and bring to the boil, then reduce the heat to medium–low and simmer for a further 20 minutes.

10

Blend the soup with a stick blender until smooth and creamy.

11

Taste and adjust the seasoning if necessary, then serve garnished with the reserved basil leaves.

Living the Healthy Life by Jessica Sepel is out Thursday (6th April), published by Bluebird, £16.99. Images by Rob Palmer.

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April 10, 2017 By
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