Red Capsicum Soup with Orange and Tarragon-Basil Oil


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

This soup can be served hot in the winter or cold in the summer.


For the Soup

  • 4 red capsicums (bell peppers)
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, crushed
  • 1 tin of peeled tomatoes (400 g/14 oz)
  • 400 ml (14 fl oz/1⅔ cups) chicken or vegetable stock
  • zest and juice of 1 orange
  • salt and freshly ground pepper

For the Tarragon-Basil Oil

  • 1 bunch basil
  • 1 bunch tarragon
  • sea salt, to taste
  • 150 ml (5 fl oz/ cup) extra virgin olive oil


If you have a gas cooker, light the burners. Lay the capsicums on the burners and scorch the capsicums until black. Turn regularly. If you do not own a gas cooker, it can also be done under the grill. Place the blackened capsicums in a plastic bag and seal. In the meantime, put a pan on the heat. Heat the olive oil and sauté the onion. Then add the garlic and tomatoes. Pour in the stock and simmer for at least 30 minutes. Remove the capsicums from the bag and peel off the skin. This is easier under running water. Remove the seeds and cut the pulp into large sections. Add to the soup in the pan and briefly purée the mixture using a hand blender. Fold in the zest and orange juice.

Taste! Season with salt and pepper.

Leave the soup to fully cool for a warm summer eve or serve hot topped with a few drops of herb oil.

For the oil, crush the spices and salt in a mortar. Carefully add the oil and stir with the pestle into an attractive dark green oil.