Mamta's Kitchen

Tomato And Red Pepper Soup - 3 Steve's

Tomato And Red Pepper Soup - 3 Steve's

Steve Lister


4 servings, 1.5 litres in total.


  • 20 ml. olive oil for frying

  • 500 g onions, about 5 red, medium sized onions, diced

  • 500 gm. tomatoes, 6-8 medium sized, diced

  • 200g red peppers (capsicum/Bell peppers), approximatley 2 standard sized, diced

  • A handful of basil leaves

  • 2 tsp. red wine vinegar

  • 1 tsp. sugar

  • 1 tsp. sea salt

  • 1 tsp smoked paprika

  • 1 tsp black pepper

  • 2 cloves of garlic

  • For serving

  • 100 ml. double cream

  • A little freshly ground black pepper

  • 1 tbs. fresh basil leaves, finely diced

  • 15 gm. Parmegano (Parmesan) cheese for topping, optional


  1. Heat oil in a pan.

  2. Soften and brown the onions in oil.

  3. Add the peppers and soften.

  4. Add the tomatoes and cook down to a pulp

  5. Add the garlic, salt, pepper, smoked paprika, sugar and basil leaves. Cook for a few more minutes

  6. Add the red wine vinegar. If your tomatoes look dry, don’t have enough liquid, you may want to add half a cup of hot water as well.

  7. Purée with stick blender (saves taking it all out of pan)

  8. Now leave to simmer on low heat for 10 minutes.

  9. Add double cream and stir in.

  10. Serve hot, topped with a swirl of cream, sprinkle of black pepper, a few finely chopped basil and a sprinkle of finely grated parmegano cheese.

  11. Also see Soup Selection.

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