Mediterranean Tomato and Pepper Soup

Prep Time


Cook Time

15 min




150150 g Country Range Tomato Soup Mix

3 3 pts cold water

11 red pepper

1 1 yellow pepper

2 2 tbsp chopped basil

150150 ml single cream

chopped basil and single cream for garnish

Multiply by
  • 1Place the peppers into a very hot oven 240°C/475°F/Gas Mark 9 and roast until the skins are charred black. Place the peppers into a polythene bag and seal the top, leave for 10 minutes.
  • 2Take the peppers from the bag and remove the blackened skin. Cut in half and remove the seeds then cut the peppers into thin strips. Save any liquid from the inside of the peppers as this can be addded to the soup for extra flavour.
  • 3Add sufficient cold water to the soup mix to make a smooth paste, add remaining water and bring to the boil. Cover and simmer for 15 minutes.
  • 4Add peppers, juice and half the chopped basil, bring back to the boil for a few seconds. Add a swirl of single cream and serve.