Roasted Red Pepper & Tomato Soup


  • 2 Red Bell Peppers
  • 1 Small Red Onion
  • 2 Cloves Garlic 
  • 1 Carrot 
  • 1 Courgette 
  • Handful of Tomatoes of Choice 
  • 1/4 Cup of Passata ( I usually add a few tbsp extra for a rich colour) 
  • 1 Kallø Stock Cube in 200ml of Just Boiled Water
  • 1 Heaped tbsp Tomato Puree 


  • Four Fresh Basil Leaves
  • Handful of Fresh Rosemary 
  • 1/8 tsp Dried Basil, Sage and Rosemary
  • Himalayan Salt & Pepper 
  • Chilli Flakes


  • Half the peppers and bake them in a preheated oven at 200˚ degrees C for 25 minutes
  • Whilst the peppers are cooking, fry off the finely diced onion and garlic in a little olive oil in a medium pan
  • Once the peppers have cooked combine them in a blender with the courgette, tomatoes, carrot and a splash of water then add to the pan with the onion
  • Pour our 300ml of just boiled water to a jug and add the Kallø stock cube and dried herbs and passata stir together then add to the pan with the other ingredients
  • Give all a stir then leave to simmer for around 15-20 minutes until a thick and red texture is formed
  • If the colour isn't a strong red, add a little more passage, remembering to taste test along the way
  • Correct any seasoning (add a touch more salt and pepper) if needed
  • Enjoy!