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 - Macknade Fine Foods
All recipes

Red Pepper & Tomato Soup

A classic winter warmer & a firm favourite in our café!

60 minutes to prepare
Serves 6-8
Print Recipe


  • 3 red peppers (halved & deseeded)
  • 2 celery sticks (sliced & chopped)
  • 1 onion (unpeeled & halved)
  • 4 garlic cloves (unpeeled)
  • 500g plum tomatoes
  • 450ml vegetable stock (a stock cube will work or even better, make your own!)
  • 1 tsp chilli flakes
  • 2 tbsp olive oil
  • 1 tbsp sundried tomato paste
  • 2 tbsp tomato puree
  • 25g butter
  • Salt & black pepper


  1. Pre heat the oven to 200c /gas mark 4.
  2. Place the pepper, onion, plum tomatoes & garlic cloves onto a baking tray & drizzle with the olive oil. Bake for 30 mins or until the vegetables are roasted & tender.
  3. Meanwhile, melt down the butter in a large pan over a medium heat and sauté the chopped celery for 4-5 mins. Be careful not to burn the butter!
  4. Make up the vegetable stock and add the tomato puree, sundried tomato paste & chilli flakes. Add this mixture to the sautéed celery and remove from the heat.
  5. When the baked vegetables are ready, carefully remove the peel from the onion & garlic cloves (watch out because they'll be piping hot!). Roughly chop all the roasted veg & add them to the pan along with the plum tomatoes and sautéed celery mixture.
  6. Place on a low to medium heat & use a hand blender to blend until the soup is smooth.
  7. Season to taste & gently simmer until the soup is hot.
  8. Serve with ciabatta bread (& perhaps a dollop of pesto!) and enjoy!
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