Oven-Baked Briami Soup

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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

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The idea of cooking soup in the oven sounds positively surreal. Indeed, if overheard saying, ‘I must just put the soup in the oven’, expect somebody to reach for the jacket that does up at the back. The idea is Greek and has an interestingly different effect on both flavour and consistency. Emperor’s new clothes? Check it out.

Briami can be served hot or at room temperature, with a choice of coriander pesto or zhug. Obviously, the soup can be made well in advance, though if it is refrigerated it should be brought out a good hour before serving, to take the chill out and allow the flavours to shine through.


  • 450 g/1 lb ripe plum tomatoes
  • 450 g/1 lb potatoes
  • 450 g/1 lb onions
  • 2 yellow sweet peppers
  • 350 g/12 oz courgettes
  • 350 g/12 oz aubergines
  • 55 g/2 oz flat-leaf parsley
  • 4 tbsp olive oil
  • salt and pepper



Put to heat about 2 litres/3½ pt of water. Preheat the oven to 150°C/300°F/gas2.

Blanch the tomatoes in the boiling water, refresh and peel.

Peel the potatoes and onions. Halve the peppers, deseed them and cut into strips. Cut all the other vegetables into bite-sized pieces. Destalk and chop the parsley.


Put all the prepared vegetables in an ovenproof casserole into which they will fit comfortably. Season with salt and pepper and spoon over the olive oil.

Pour over enough of the boiling water nearly to cover, put on the lid and bake for 1 hour. Remove the lid and bake for a further 30 minutes. Remove and allow to cool.


Once cooled to room temperature, stir in the parsley and serve from a tureen at the table in large soup bowls, allowing people to help themselves from the pot with a ladle. Serve the relishes in small dishes.

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