Tomato and Chargrilled Red Pepper Soup with Chive Cream

Winter evenings call for something to warm the heart.

This quick and easy soup makes for a delicious and healthy lunch. It has a bit of a kick to liven up the taste buds, and a deliciously creamy chive addition.

Prep time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Recipe is great with...

Photo of related product - Chargrilled Red Pepper Relish

Chargrilled Red Pepper Relish

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  • 1 large Diced onion
  • 2 Carrots (finely sliced)
  • 2 x 400g Tin chopped tomatoes
  • ½ jar Folláin Fire Roasted Pepper Relish
  • 1 tbsp olive oil or 1 oz butter
  • 850ml (1½ pint) Chicken or vegetable stock
  • Pinch Salt & ground pepper
  • 50ml Softly whipped cream
  • 1 tbsp Chopped chives


  1. Heat the oil or butter in a large saucepan, add the onion and carrot and cook over low heat with the lid on, stirring from time to time. (You could use a potato peeler to peel the carrots into ribbons so they cook faster if you are in a hurry).
  2. When the vegetables are soft, season with salt and pepper and add in the chopped tomatoes and Folláin Chargrilled Pepper Relish.
  3. Bring to the boil and add the stock.
  4. Simmer for a further 20 minutes, and then puree the soup in a liquidiser or using a handheld blender.
  5. Taste and adjust the seasoning.
  6. Combine the whipped cream and chives, and add a teaspoonful of the chive cream to each bowlful to serve.
  7. This recipe can also be used as a pasta sauce or as a sauce for pan fried chicken breast.