Roasted red pepper and Wensleydale soup

    1 hour 20 min

    Wonderful creamy soup that ticks all the winter boxes. Serve with a lovely warm crusty roll on the side.

    19 people made this

    Serves: 4 

    • 1 onion, peeled and quartered
    • 1 red pepper, seeded and quartered
    • olive oil
    • 1 (400g) tin chopped tomatoes
    • 1 tablespoon tomato puree
    • 200ml vegetable stock
    • salt and pepper, to taste
    • 1 teaspoon basil, fresh or dried
    • 100g Wensleydale cheese, crumbled
    • 2 to 4 tablespoons single cream

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Put onion and pepper on a baking tray and drizzle with olive oil.
    3. Roast in the preheated oven till soft, about 30 minutes. Remove from the the oven and chop roughly.
    4. Add the onions and peppers to a saucepan over a medium heat. Add the tomatoes, puree, stock, salt and pepper to taste and basil. Cook at a simmer for 30 minutes and then puree in a blender.
    5. Return to saucepan and add cheese to melt. Add cream to taste and serve with fresh crusty bread.


    Sprinkle extra cheese and fresh basil on top for a luxury starter.

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    Reviews in English (1)


    I made it exactly as per recipe but it was really really thick so I thinned it down with a further 200ml of vegetable stock. Also I found it difficult to melt the cheese after returning it to the pan, it obstinately remained slightly crumbly but that didn't detract from the taste. It tasted good, very much more tomato taste came through and I couldn't really taste much red pepper so might increase to 2 peppers next time. Will definitely make it again.  -  03 Apr 2016

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