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Roasted Red Pepper & Tomato Soup

This is a great heart-warming soup for those chilly days. Full of goodness, flavour and character that is made more nutritious by the addition of Sea of Vitality award winning Seaweeds.


1            Red Pepper cut into 2/4 piecesSONY DSC

2 tbsp      Extra Virgin Olive Oil

½          Onion chopped

½          Garlic Clove chopped

500ml  Chicken Stock

200g     Tomatoes

½tsp    Thyme

½tsp    Tomato puree

1tsp     Paprika

1tsp     Lemon Juice

½tsp    Ground Kelp and/or 1tsp Milled Dillisk



Pre heat the oven to 200C/Gas mark 6.

Cut the red pepper, remove the seeds, place the pepper skin side up in an ovenproof dish, splash with olive oil and roast for 30/40 minutes OR Grill for 8/10 minutes until charred. (take the pepper out of oven/grill and put it in a sealed plastic bag for a few minutes – this way the skin can be peeled off easily and added to the rest of the soup below.)

While the Pepper is roasting/grilling, heat the Olive Oil in a saucepan. Add the onion and garlic and fry for about 3-4 minutes until soft. Add the remaining ingredients and bring to the boil. Turn down the heat and simmer for 15 minutes. Add the peeled roasted red pepper and simmer for a further 5 minutes. Blend the soup to an smooth texture and enjoy..


Kelp & Dillisk work great in all soups. Simply add a  teaspoonful of Kelp or Dillisk or both!!.


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