Rich tomato soup

by Ed Halmagyi


  • 2 red onion, diced
  • 4 cloves garlic, chopped
  • 2 sprigs thyme, chopped
  • 2 fresh bay leaves
  • 2 Tbsp extra virgin olive oil
  • 2 red capsicums, seeded and diced
  • 12 ripe tomatoes, seeded and chopped
  • 2 Tbsp sherry vinegar
  • 2 tsp brown sugar
  • 1L chicken stock
  • salt flakes and freshly-milled black pepper
  • chopped parsley, to serve


1 Sauté the onion, garlic, thyme and bay leaves in olive oil in a large saucepan over a moderate heat for 5 minutes, until softened. Ad the capsicums and cook for 5 more minutes.
2 Mix in the tomatoes, vinegar, sugar and stock, then simmer for 20 minutes. Season with salt and pepper, then purée and serve with chopped parsley.

You may also like