Tomato & Roasted Pepper soup

Tomato & roasted pepper soup
From ‘Avoca Soups’

1 onion – peeled & chopped
4 tbsps olive oil
1 garlic clove, peeled & finely chopped
750ml veg or chicken stock
400g tomatoes
Sprig thyme
1 tsp tomato puree
Pinch ground cinnamon
2 red peppers, roasted and roughly chopped
1tsp lime (or lemon) juice

The secret of this recipe is in the roasted peppers. This brings out their natural sweetness which gives this soup its extra depth of flavour.

Saute the onion in the olive oil for about 10 mins, until translucent. Add the garlic and cook for 1 min. Then add the stock, tomatoes, thyme, tomato puree, cinnamon and simmer for 20 mins.
Stir in the roasted peppers and then puree the soup in a blender. Reheat gently, add the juice to taste and check seasoning.


  1. Padraig Quinlan says:

    I agree, fab soup, but I think the cinnamon (I use 1/2 tsp, as per the Avoca book) is even more crucial than the peppers. Either way, delish soup!

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