Egypt Eve Recipes


Tomato and Red Pepper Soup


Recipe detail

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Ingredient list

1 chicken stock

1 tablespoon chopped fresh basil- to garnish

Extra virgin olive oil-to garnish

600g ripe tomatoes- quartered

400g tin chopped tomatoes

2 tablespoon olive oil

1 onion- chopped

2 large red peppers, seeds removed and roughly chopped

2 cloves garlic- chopped


1. Heat the olive oil in a large saucepan.

2. Saute the onion, peppers and garlic for about 5 minutes.

3. Add the fresh tomatoes and cook for another 3 minutes.

4 Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.

5. Remove from the heat and allow to cool a little.

6. Puree the soup in batches in a food processor or with a hand-held blender.

7. Strain through a coarse sieve and add a little extra stock.

8. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a of drizzle extra

olive oil

Serves 4


1. Roasting the vegetables gives the soup a delicious flavor.

2. Halve the onions, tomatoes and peppers, place them on a lined baking tray, drizzle with a little olive oil and roast at 200ºC in oven for 60 minutes, turning the onions and peppers once before using them in the preparation of soup.