Red Pepper Soup

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


  1. 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.
  2. Add the peppers and tomatoes to the pot and stir through with the onions and garlic.
  3. Pour the stock into the pot and add the oregano, thyme, chilli flakes, salt and pepper.
  4. Bring the soup to the boil, then reduce the heat and simmer for about 25 minutes, until both peppers and tomatoes are tender.
  5. You can either serve as a chunky broth or puree for a silky warm soup.


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