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Roasted Red Pepper and Onion Soup

Roasted Red Pepper and Onion Soup



  • 1 red pepper

  • 1 red onion

  • 1 clove of garlic (skin on) - or up to three cloves if you like the taste.

  • 1 tablespoon of olive oil

  • 1 teaspoon of dried oregano (or increase to taste)

  • 1 teaspoon of sugar

  • 1.5 pints of vegetable stock

  • 1 14oz can of chopped tinned tomatoes

  • 1 tablespoon of tomato puree



  • Heat oven to 220C

  • Chop the red pepper and onion then place int oven along with the garlic and roast with the oregano and oil until edges are just starting to blacken.

  • Place everything into a saucepan (squeeze the garlic out of skins), add the tomato and puree and stock and simmer for 20 minutes.

  • Season to taste, then liquidise.

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