Med Red Soup

Med Red Soup

Med Red Soup


Light, fresh and a real taste of sunshine!


Ingredients to serve 3-4:

2 red peppers, deseeded and roughly chopped

2 red onions, peeled and roughly chopped

3 cloves of garlic, peeled and halved

2 sprigs of rosemary, leaves only

2 big handfuls of basil leaves

Sea salt

Freshly ground black pepper

Olive oil

The juice of half a lemon



1. Set your oven to 180c/ 350f/ gas mark 4.

2. Tumble in the peppers, onions and garlic into the a large roasting tray. Drizzle with a couple of tablespoons of olive oil and sprinkle in a good pinch each of salt and pepper and mix everything together so the veggies are coated in olive oil and seasoning.

3. Pop the tray in the oven and allow to roast for 45 minutes, giving the veggies a shake and jiggle half way.

4. Once the peppers and onions are tender with nicely caramelised edges, transfer everything, including all the juices to a large saucepan and place over a medium heat before pouring in enough boiling water to just cover the veggies then reduce to simmer gently for 10 minutes.

5. Allow the mix to cool slightly before adding the basil leaves and blending until super smooth in a free-standing blender or with a hand-held blender.

6. Adjust the seasoning to your taste and squeeze in the lemon juice.

7. When you’re ready to serve, bring the soup back to a simmer then ladle into warm bowls or big mugs.


We love this soup for a delicious lunch in the garden served with our very own Vegbred and drilled with extra virgin olive oil.