Roasted Red Pepper, Tomato and Chilli Soup

  • 3 red peppers, halved and seeded
  • 3 tbsp olive oil
  • 2 medium onions, skinned and chopped
  • 1lb/450g vine tomatoes, halved and seeded
  • 1 long, red chilli, finely chopped or 1 chilli flakes
  • 1 pint/500ml chicken or vegetable stock
  • Salt, pepper and 1/2tsp sugar


    Place red peppers, skin side up, on a lined baking tray, under a hot grill until the skin has black blisters 
  •  Put hot pepper halves into a polythene bag for 15mins. The skins should now peel easily. Cut peppers into chunks.
  •  Heat oil in a saucepan and sauté onions until soft and transparent.
  • Add tomatoes, peppers and chilli and cook for a further few minutes, then add stock.
  • Simmer, never boil, the soup gently for approx. 10 minutes.
  • Allow to cool slightly, liquidize, then sieve to remove any excess skin or pips.
  • Taste and season accordingly.

Serving suggestion

Reheat to serve. Then spoon a dollop of crème fraiche into each serving and scatter snipped chives on top.