Cream of roasted red pepper and tomato soup

Prep: 15 mins
Cook: 30 mins
Cream of roasted red pepper and tomato soup

4 large tomatoes

4 large red peppers

3-4 tsp Goodall’s garlic paste

1 large onion, chopped

250ml double cream

600ml vegetable stock or water

1 tbsp olive oil

4 tsp cream, to serve

1 tsp Goodall’s nutmeg

Salt and Goodall’s ground black pepper for seasoning

Roast the tomatoes and red peppers in the oven at 230°C/ 450°F/ Gas 8 for approximately 20 minutes. Remove from the oven and leave to cool before removing the skin.

Heat oil in a frying pan; add the garlic paste and the chopped onion. Sauté until soft and translucent and then add in the roasted pepper and tomato. Sauté for a few minutes. 

Combine the vegetable mixture and stock in a blender and blitz until smooth. Heat a saucepan and then pour in the purée, ground nutmeg and cream. Stir over a low heat, taking care not to boil the cream.

Season with salt and pepper and garnish with cracked black pepper, a swirl of cream and basil leaves, if desired.

Serve warm with your choice of bread.


Preparation Time
15 minutes

Cooking Time
30 minutes

Main ingredients
Dairy, Vegetables

Recipe Type
Soups, Starters, Easy, Entertaining, Lunch Box, Vegetarian

Special Info

Level of Difficulty

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