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Roasted Red Pepper & Tomato Soup by Country Mouse Claire


  • 6 Red peppers
  • A dozen medium tomatoes
  • 2 large onions
  • ½ litre chicken or vegetable stock or boiling water with stock cubes added
  • 1 tablespoon honey
  • 1 chilli or a teaspoonful of Very Lazy Chilli
  • Olive oil


  1. Prep time: 10 minutes to chop, 5 minutes to ‘whizz’!
  2. Cooking Time: Around 40 minutes to roast, depending on your oven and the ripeness of your produce
  3. Serves: 4 as a starter or two/three as a main meal (I recommend a nutty wholemeal loaf to accompany – divine!)


  1. Set your oven to preheat to 160°C (gas mark 4 / 325 °F).
  2. Chop your vegetables up into strips, slices or chunks.
  3. Add your vegetables to a large oven dish. Add a tablespoon of olive oil, along with your chilli and honey. Toss your vegetables in this mixture to ensure an even distribution.
  4. Pop your vegetables in the oven to roast. I tend to find 40 minutes is the ‘sweet spot’ for my oven when it comes to roasting vegetables – your oven may disagree!
  5. Once the vegetables are roasted and soft, take the dish out of the oven.
  6. Add the vegetables to a blender / mixer (I use our Vitamix, which is brilliant for blending soups!), along with your chicken stock.
  7. Whizz it all up in your mixer. I prefer a smooth version of this soup, but you may like it chunky.
  8. Either pour your soup into a saucepan for a quick heat through if you are serving immediately to ensure it is piping hot, or if you are making for later consumption, pour the soup into containers for freezing or storing.


  1. This soup is a friendly one – feel free to add and subtract elements. I’ve added carrots, courgettes and spinach to this recipe before, and all have worked nicely.
  2. While you could omit the roasting entirely, I find it gives a beautiful depth of flavour to the tomatoes. If you’re running short on time a quick sauté has a similar, if not match-perfect, effect.
  3. If you have some fresh basil to hand, a sprinkling on the top of this soup is delicious.
  4. A whisper of crème fraiche or natural yogurt can cut the chili beautifully if you’ve been a bit overenthusiastic in your adding of heat!