Garlic and mild pepper soup recipe

20mins to prepare and 35mins to cook


  • 30ml olive oil

  • 4 cloves garlic, minced

  • 200ml passata

  • 750ml vegetable stock

  • 1tsp caster sugar

  • 4 red peppers, de-seeded and chopped

  • 2 vine tomatoes, blanched, de-seeded and chopped

  • salt

  • pepper

  • 1tbsp chives, finely chopped

  • 6-8 whole cloves garlic, to garnish

  • chive stalks, to garnish

    • For the croutons
    • 2 slices bread, cubed

    • 20ml olive oil

    • salt

    • pepper

    Heat the olive oil in a large, heavy-based saucepan over a moderate heat.

    Saute the red pepper, minced garlic and tomato for 3-4 minutes, stirring occasionally. Add the passata, sugar and vegetable stock, bring to the boil, then reduce to a simmer.

    Simmer for 10-15 minutes until thickened. Remove the soup from the heat when ready and puree using a stick blender until smooth.

    Pass through a sieve into a clean saucepan. Adjust the seasoning as necessary and keep warm over a very low heat.

    When ready to serve, heat the olive for the croutons in a large frying pan over a moderate heat. Saute the cubed bread for 2-3 minutes, tossing occasionally, until golden brown all over. Remove from the heat and season well.

    Ladle the soup into serving bowls and scatter a few croutons on the surface. Garnish with chopped chives, garlic cloves and a few chive stalks before serving.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.


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