Tomato and Red Pepper Soup with Pesto for Two


Great flavour even when made in a small quantity. From Austarlian Womens Weekly  This recipe serves 2


  • 1 red bell pepper Peppers, sweet, red, raw
  • 20 g butter Butter, without salt
  • 1 small red spanish onion, chopped
  • 1 stick celery, chopped Celery, raw
  • 1 small carrot, chopped Carrots, raw
  • 2 large (500g) tomatoes, peeled,seeded,chopped Tomatoes, red, ripe, raw, year round average
  • 2 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • PESTO Sauce, pesto prepared
  • 1/2 cup fresh basil leaves Basil, fresh
  • 1 Tbs pine nuts, toasted Nuts, pine nuts, pignolia, dried
  • 1 clove garlic, crushed Garlic, raw
  • 1 Tbs grated parmesan cheese Cheese, parmesan, grated
  • 1/4 cup olive oil Oil, olive, salad or cooking


Step 1

Quarter pepper, remove seeds and membranes. Grill pepper skin side up until skin blisters and blackens. Peel skin , cut pepper into strips.

Step 2

Heat butter in pan, add onion,celery,and carrot, cook, stirring until onion is soft. Add pepper, tomatoes and stock, simmer,covered 15 mins; cool.

Step 3

Blend or process mixture until smooth. Cover refrigerate until cold

Step 4

PESTO: Blend or process all ingredients until smooth


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