3 – 4 large red bell peppers, roasted and seeded

1 medium onion, chopped

2 – 3 garlic cloves, peeled and chopped

1 tsp green seasoning or mixture of chopped fresh herbs

1 cup tomato sauce

2½ – 3 cups chicken or vegetable stock

2 tsp fresh chopped parsley

Extra chopped parsley for garnish


  1. Place the roasted peppers in a large saucepan with garlic, onion and green seasoning.
  2. Add the tomato sauce and chicken/vegetable stock and mix well. Bring to a boil over medium high heat and let cook for approximately 15 minutes. Add the parsley and cook for just 1 – 2 minutes more.
  3. Puree the mixture in a blender until smooth. Place back in the same pot and reheat if necessary. Ladle into soup bowls and sprinkle with a little extra parsley. Serve hot.
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