Roasted Tomato, Basil and Red Pepper Soup

We are celebrating the benefits of booking a self catered ski holiday by creating a list of recipes by Morzine locals.  This one is by Giles Towler – thanks Giles!

With the temperatures dropping for winter there’s nothing better after a cold day than a hot home made soup. This is a simple soup that anyone can make in no time at all and is far tastier than anything you can buy in the supermarket, and far better value for money!


1 large tin of tomatoes

1 red pepper

1 onion

1 clove of garlic

Olive Oil

Fresh basil (chopped)




1 chicken stock cube

200 ml cream


Roughly chop the onion and pepper. Place them on an oven tray with the garlic clove (peeled). drizzle with olive oil and season well. Place in the oven for approximately 40 minutes at 180 degrees, checking occasionally. When they are completely cooked remove from the oven and place in a saucepan. Add the tinned tomatoes, cream, stock cube, 200 ml water, a tea spoon of sugar and the stock cube. Add seasoning and basil and then simmer for ten minutes. Add the cream and then blend the soup. If the soup is too thick add more liquid, either water or cream.


This soup can be made ahead of time and reheated as needed. It can be garnished with chopped basil or croutons. These can be made by cubing baguette, then drizzling them with olive oil, seasoning, adding some garlic granules and roasting in the oven for five minutes, or until they are browned. Keep an eye on them as they can burn easily!

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