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Red pepper soup

Nothing beats a warm bowl of red pepper soup on a cold winters day, this one is easy to make and a classic.

10min45 min3Easy


  • a splash of olive oil
  • 4 red bell peppers
  • 1 onion
  • 3 medium sized tomatoes
  • 2 gloves of garlic crushed or thinly sliced
  • vegetable stock disolved in 1 litre water
  • Italian herbs (marjoram, oregano)


  1. Roast the red bell peppers, onions, tomatoes and italian herbs with a splash of olive oil in an oven at 180 degrees celcius oven for about 30 minutes.

  2. Allow the roasted vegetables to cool, then blend smooth with a blender.

  3. Pour the vegetable puree into a soup pan with the vegetable stock and crused garlic and let it simmer on low heat for about 10 minutes.

  4. Serve with your favourite bread and cheese.