Red and yellow pepper soup recipe


A delicious soup recipe from our chefs in Toulouse, France. Experience their gourmet French cooking and wine holiday in Toulouse for yourself.


2 red peppers
2 yellow peppers
200g onions
2 cloves garlic
200ml vegetable stock
20g fennel
20ml dry white wine or dry vermouth
3 tablespoons olive oil
Salt and pepper


Roughly chop the onion – divide into two
Roughly chop the fennel – divide into two
Crush the garlic divide into two
Deseed and roughly chop the peppers, keeping them separate.

Put 1 tablespoon of olive oil in a pan, add the red pepper, one half of the onion, fennel and garlic and sweat off for about 5 minutes.
Add 300ml of vegetable stock and 30ml wine and simmer for a further 15 minutes.
Adjust the seasoning and process in a blender, strain if necessary.

Repeat the above process for the yellow pepper.

Both soups need to be of the same consistency, and therefore may need adjusting, either by reducing or adding extra stock.

Soups can be poured into bowls to create a variety of different patterns.