Roasted Tomato and Red Pepper Soup

Created to deal with a glut of "Striped Stuffer" and "Marmande" Tomatoes in greenhouse - really yummy with crusty bread and butter. Slow to make, but worth the effort, and would probably wait at any stage.

  • Total time: About 2 hours

Serves: 2


  • 2Lb very ripe beefsteak tomatoes
    1 or 2 red peppers
    6 red shallots
    2 cloves garlic
    EV Olive Oil
    Black Pepper
    Sea Salt
    Balsamic Vinegar


  1. Preheat Oven to 130 C
  2. Wash and dry tomatoes and peppers, place whole onto a non-stick oven tray and bake for about 1.5 - 2 hours, until really soft but not burnt.
  3. Remove stalk and seeds from pepper, then put peppers and tomatoes into a windmill grinder over a heavy based large saucepan. Press through until only skins and tomato seeds remain. Discard skina and seeds.
  4. Very finely chop shallots and fry gently in a little olive oil until beginning to caramelise. Add crushed garlic, and cook for a few minutes until soft but not browned. Add a splash of Balsamic Vinegar and stir, cooking on a moderate heat until sticky and caramelised.
  5. Add shallots and garlic to tomatoes and peppers in pan. Add a good grind of sea salt, and fresh ground balck pepper to taste. Warm gently until just boiling - soup should be quite thick and aromatic.
  6. Meanwhile, finely chop a generous picking of fresh basil leaves (about 8 "tops"), then put into a pestle and mortar. Grind with a slug of EV olive oil and leave for a few minutes to allow basil to infuse oil. Can be done earlier and left on side for a much more pungent oil. Add more EV olive oil until not gooey, but a nice consistency.
  7. Serve soup with a generous drizzle of basil oil, looks nice in a circle around the soup. Eat with lots of fresh crusty bread and good butter.