Carmen’s Charred Red Pepper Soup

4 Servings

3 medium charred red peppers (seeded and cut into strips)
1 tbsp extra virgin olive oil
1 tbsp butter
1 medium red onion (finely chopped)
¼ cup thyme leaves (chopped)
½ handful basil (chopped)
1 cup rosa tomatoes (halved)
500 ml tomato puree
1 cup chicken broth
½ cup cream
1 pinch salt and black pepper


Get the olive oil and butter up to a high heat in a medium-sized pot, chuck in the onion and get them slightly caramelised.

Now, add the thyme and half the basil and sauté sauté for until they become fragrant.

Add the red peppers and rosa tomatoes and cook them until slightly caramelised and broken down

Then, add the tomato puree and the chicken broth and bring to the boil stirring occasionally, then drop the heat and simmer, covered, for 15 minutes.

Remove the soup from the heat, add the cream and blitz it with a stick blender until smooth then place it back on the heat to
simmer for 3 minutes.

Add the basil seconds before serving (whether it is hot or cold).