Cream of Tomato & Red Pepper Soup

Hot favourite soup full of goodness and flavour. A Firm favourite


  • 150ml (5 fl. Oz) Avonmore Fresh Cream
  • 50g (2 oz) butter
  • 1 large onion, diced
  • 1 large carrot, dice
  • 2 large red peppers, diced
  • 1 clove of garlic, chopped
  • 50g (2oz) flour
  • 1 litre (2 pints) vegetable stock
  • 1 tablespoon tomato puree
  • 1 tin of tomatoes
  • 1 bay leaf
  • Salt & Pepper


  1. Melt the butter in a large saucepan; add the onion, garlic, carrot and red peppers. Stir in the flour and cook for one minute
  2. Add the tin of tomatoes, tomato puree and bay leaf. Gradually add the vegetable stock and cook on moderate heat for 30 minutes. Remove the bay leaf and whiz in the food processor. Add cream, salt and pepper.
  3. Serve with croutons
3.27 avg. rating (65% score) - 15 votes

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