Tomato Pepper Soup

Serves: 10

Cooking time: 35-40 mins


  • Kagome Crushed Tomatoes 500 gms
  • Red bell pepper 100 gms
  • Garlic 10 gms
  • Celery 10 gms
  • Salt to taste
  • Black Pepper to taste
  • Water/ stock as required
  • Olive oil 1 tsp


  1. Roast the red bell pepper over charcoal or in an oven till the skin is charred and it gets a smoky flavour to it.
  2. Saute chopped garlic and celery in olive oil till they are cooked and then add Kagome Crushed Tomatoes and deskinned and deseeded red bell pepper to it.
  3. Cook till the sourness of the tomato is reduced.
  4. Blend the mixture till it is smooth in texture.
  5. Thin it down a bit by adding stock/water as required, garnish and serve hot.