Onion and Pepper Soup Recipe

onion and pepper soup
author pic


 Updated 14/01/2016

 See comments

A really simple yet delicious soup. Serve it as a starter or as a light meal with crusty garlic bread.


  • 2 1/2 ozs butter
  • 3 garlic cloves, peeled and crushed
  • 2 Spanish onions, peeled and chopped
  • 1 large green pepper, deseeded and cut into thin strips
  • 1 large red pepper, deseeded and cut into thin strips
  • 3 medium tomatoes, skins removed and flesh chopped
  • 5oz mushrooms, cleaned and sliced
  • salt and pepper
  • 3oz grated cheddar
(see measure conversions for more information on quantites)


  1. Fry the onions gently in the butter for about 5 minutes.
  2. Add the peppers and cook for a further 3 minutes.
  3. Add the stock.
  4. Bring all the ingredients to the boil.
  5. Add the mushrooms and tomatoes.
  6. Cook for another 15 minutes making sure the vegetables are tender.
  7. Add salt and pepper to taste.
  8. Stir in the cheese.
  9. Serve on its own of with crusty garlic bread.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 4 portions


E-mail (Will not appear online)
Powered by Comment Script