Tomato and Red Pepper Soup

Makes 6
Preparation time 20 minutes
Cooking time 45 minutes on the hob


1 tablespoon sunflower oil
25g butter
1 onion, peeled and chopped
1 red pepper, de-seeded and roughly chopped
1 carrot, peeled and roughly chopped
400g tinned tomatoes
1 clove garlic, peeled and crushed
1 teaspoon thyme
1 tablespoon tomato purée
2 teaspoons sugar
1 vegetable stock cube
1 litre water
Salt and pepper


  1. Put the oil and butter in a saucepan and add the onion and pepper. Put the lid on and allow to cook over a gentle heat until soft, around 15 minutes. This softening is vital to the flavour, so no corner-cutting!
  2. Add all the other ingredients and bring to the boil. Simmer for 30 minutes and then blend until smooth. Check seasoning.

To serve ladle into a warmed bowl topped with a couple of basil leaves.