Tomato & Roasted Red Pepper Soup

Ingredients (serves 4 - 6):

4 large red peppers
1 - 2 spring onions (green tops only), chopped
5ml olive oil
1 tin tomatoes
Salt and pepper, to season
2.5ml sugar
700ml chicken or vegetable stock (either homemade or commercial stock without onion or garlic)
Fresh parsley, to garnish
Swirl of lactose-free yoghurt, to garnish 
  1. Grill the peppers in the oven a few centimetres from the heat.  Turn from time to time, until blackened and blistered all over.
  2. Remove from the oven and place in a plastic bag.  Leave the closed bag to stand for approximately 20 minutes.
  3. Remove the peppers from the bag and rinse to remove their skins.  Also remove the stems and seeds.
  4. Sauté the green tops of the spring onions in the olive oil.
  5. In a blender or food processor blend together the tinned tomatoes, roasted peppers and sautéed spring onions.
  6. Transfer the puree to a saucepan and add the stock.  Season with salt, pepper and sugar.
  7. Simmer, covered, for 10 minutes.
  8. Garnish with fresh parsley and a swirl of lactose-free yoghurt.

Fresh Tomato and Basil Soup

30 ml olive oil
1 large onion
1 large carrot
4 cloves of garlic
410 g whole peeled tomatoes /6 large ripe tomatoes
2 ml sugar
750 ml chicken or vegetable stock
1 handful fresh basil
salt and ground pepper


1.  Crush garlic and set aside for 10 minutes
2. Heat oil in a large saucepan. Add onion (chopped), carrot (peeled and grated) and ¼ garlic, and sauté until soft, about 5 to 7 minutes.
3. Add tomatoes (with juice), sugar, seasoning and stock and bring to the boil.
4. Reduce heat, cover and simmer for 30 to 40 minutes.
5. Add basil (chopped) and remaining garlic and adjust seasoning just before serving

Tomato Soup - free vegetable


20 ml olive oil

1 onion, chopped

2 sticks celery with leaves, chopped

6 tomatoes, peeled and cubed

2 ml dried origanum

3 ml dried basil

1 bay leaf

30 ml tomato paste

15ml olive oil

30 ml cake flour

800 ml chicken or vegetable stock (approximately)

seasoning to taste


1. Heat the oil in a saucepan. Add onion and celery. Sauté for two minutes.

2. Add tomatoes, origanum, basil bay leaf and tomato paste. Simmer for 15 minutes then liquidise until smooth. Set aside.

3. In another saucepan heat oil, add cake flour and stir over the heat for one minute.

4. Gradually add chicken or vegetable stock and stir until the mixture is slightly thickened and smooth.

6. Stir in the tomato paste mixture and season to taste.

Souper Quick Tomato and Lentil Soup

Souper Quick Tomato and Lentil Soup

1 clove Garlic, crushed

1 medium Onion, chopped

1 tin Tomatoes

1 tin Lentils

250ml Vegetable Stock

10ml dried Basil

5ml dried Oreganum

Salt and Pepper to taste


1. Crush garlic and set aside for 10 minutes

2. Heat oil in a pan, and saute onion

3. Add rest of ingredients and puree

4. Heat to serve

Celery Soup – free vegetable


30 ml oil

1 onion, finely chopped

8 celery stalks, finely chopped

5ml corn flour

300 ml chicken stock

salt and freshly ground black pepper to taste


1. Heat the oil and fry the onion and celery over low heat until soft, but not brown.

2. Cover and braise the vegetables until tender.

3. Add corn flour and cook for 1 minute, stirring continuously.  Slowly add stock, salt and pepper,

4. Bring to the boil, stirring continuously, and simmer for about 25-30 minutes.

5. Allow to cool slightly and process until smooth.

6. Heat to just below boiling point before serving.

Additional information

Joomla! Debug Console


Profile Information

Memory Usage

Database Queries