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Cream of tomato and roasted red pepper soup

Recipe from: 18 june 2010

Ingredients 16
Servings 6
Time 10 mins


  • 1.5
    ripe tomatoes finely chopped
  • 6
    red and yellow peppers (either roasted or finely chopped)
  • 2
    large onions finely chopped
  • 2
    carrots finely chopped
  • 1
    stick celery finely chopped
  • 5
  • 1
    large glass of dry white wine
  • 500
    fresh cream
  • 1
    smoked paprika
  • 3
    chicken stock cubes
  • 1/2
    black pepper
  • 2
  • 1
    basil, rosemary,bay leaf,thyme and parsley
  • A few chilli flakes
  • 1/2
    stick of cinnamon
  • 1
    spoon of brown sugar


40 mins
Brown your garlic and onions in some olive oil.

When they are all browned add the smoked paprika, 1/2 a cinnamon stick and chilli flakes and fry for 30 seconds.

Add the celery, carrots and chopped red and yellow peppers (or roast your peppers in the oven first).

Then add them to the pot.... all smokey and soft and juicy.

Let the celery, carrots etc. fry until all the water has gone and they are starting to brown nicely.

Add the glass of wine and allow to evapourate.

Add the tomato, chicken stock cubes or liquid stock, brown sugar, bouquet garni and pepper.

Bring to the boil and reduce - to a slow simmer.

If you want to have a smooth - soup - liquidise the soup and then add the fresh cream.

NB: Remember to remove the stick of cinnamon first though.

Taste and adjust your seasoning to suit your liking.

Serve with sprig or two of thyme and a dash of cream or some of the basil pesto.  

Serve with some nice hot crusty ciabbata or panini.

For more of Janice Tripepi's recipes click here...


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