Roasted Tomato & Ramiro Pepper Soup



This year, we managed to grow our own tomatoes in a tub in the garden. Just a couple of trusses, and a small yield, but homegrown and full of flavour.  We also included a basil plant, which we bought, with the tomatoes. “What grows together, goes together” is very true.


Meanwhile, there were a few tomatoes (from last week’s shopping) hanging around in the fridge. A soup was the logical solution to make the most of them.

Pre-heat your oven to Gas Mark 7/425F/220C

  • 5  Large (Almost over-ripe) Tomatoes chopped
  • 1 Sweet Red Ramiro pepper, halved, de-seeded and chopped
  • 1 Clove of Garlic, peeled and sliced
  • A sprinkle of dried Oregano
  • A drizzle of Broighter Gold Basil Infused Rapeseed Oil
  • 1 White Onion, finely diced
  • 25g Butter an a few drops of Basil Infused oil to sauteé the onion
  • 1 Litre Vegetable or Chicken Stock

You can use olive oil if you don’t have rapeseed oil, and a Red Bell Pepper instead of a Ramiro.

Cut the tomatoes into quarters, and place into a roasting pan, along with the chopped, de-seeded pepper, oregano and oil.  Roast in the oven for 20 minutes.

Sauteé the onion with the butter and oil in a large saucepan until translucent.  When the vegetables have finished roasting, add these to your saucepan, along with the stock, and bring up to a simmer for about 20 minutes.  Blend the mixture with a hand-held blender, or food processor.  Season to taste, and drizzle some oil over the top.


The soup is now ready to serve.   You can turn this into a Minestrone-style soup, by adding some broken spaghetti and fried lardons of bacon.  Another flavour enhancer for this, or any tomato based soup would be to add a small piece of parmesan cheese. A leftover piece is perfect.  Just pop it in and let it work it’s umami magic!