Peppery Tomato Soup

Soups are a great standby for lunch and dinner, simply serve with crusty bread and you’re good to go.

This recipe for creamy tomato and capsicum soup makes a large pot, perfect for freezing and using when you need it. Make’s it much more economical too!

3 large red onions
2 cloves of garlic, chopped
1.4 kg tomatoes,
4-5 capsicums – any colour
3 sticks of celery
2 large carrots
2 tablespoons of tomato puree
1.5 litres vegetable stock
Salt and pepper to taste
2 mild chili’s (seeded and chopped)
Cream to serve


Peel and chop the onions and fry in a large pot with the garlic.

Cut the tops off the tomatoes and quarter, chop the capsicums, celery sticks and carrots and chili’s.

Once onions are transparent, add the vegetable stock and bring to the boil. Once boiled add the tomatoes, celery, carrots, chili’s and tomato puree and simmer until the skins pop off the tomatoes and the carrots and celery are soft. Add salt and pepper to taste.

At this point you can remove the tomato skins if you prefer but as the whole mixture is to be blended then there’s little point. Once blended, the soup can then be divided into equal portions and frozen.

Add cream when serving.