Capsicum and tomato soup

This delicious soup is the most beautiful, vibrant colour. It can be made two days ahead and kept in the refrigerator.


  • 45g butter
  • 750g ripe tomatoes, roughly chopped
  • 1/4 teaspoon sugar
  • Salt and pepper
  • 6 red capsicums
  • 3/4 cup white wine
  • 3 cups chicken stock
  • 3/4 cup cream
  • 12 basil leaves

Melt the butter in a pan. Add the tomatoes, sugar, salt and pepper and cook gently until the mixture forms a thick sauce. Puree and set aside.

Halve the capsicums, remove the seeds and chop roughly. Place in a saucepan with the wine and stock. Cover and simmer for 20 minutes. Puree and add to the tomato mixture. Season to taste. Reheat, add the cream and sprinkle with basil just before serving.