A tasty easy-to-prepare starter.


  • 8 red peppers (chopped into chunks)
  • 4 large tomatoes (chopped roughly)
  • 1 litre/2 pints vegetable stock
  • 2 tblsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 2 tsp dried oregano
  • 2 tsp chopped fresh thyme
  • 1 tsp red chilli flakes
  • sea salt and freshly ground pepper


  • Heat the olive oil in a large pot. Add the onions and cook until they begin to soften. Then add garlic and continue to cook for a further minute.
  • Add the peppers and tomatoes to the pot and stir through with the onions and garlic.
  • Pour the stock into the pot and add the oregano, thyme, chilli flakes, salt and pepper.
  • Bring the soup to the boil, then reduce the heat and simmer for about 25 minutes, until both peppers and tomatoes are tender.
  • You can either serve as a chunky broth or puree for a silky warm soup.

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