Roasted Tomato, Basil and Red Pepper Soup



  • 500g Plum tomatoes
  • 3 Red Peppers
  • 3 Garlic cloves, peeled and whole
  • 1 Medium onion
  • 1 Tablespoon olive oil
  • 3 Tablespoons of Burren Balsamic Reduction
  • 2 Sprigs oregano, remove leaves from stem
  • 3 -4 Basil leaves
  • Sea Salt and Freshly Ground Black Pepper
  • 2 Cups of vegetable or chicken stock


  1. Pre-heat oven to 180c.
  2. Wash and cut tomatoes and peppers, placing in a shallow baking dish cut side down.
  3. Add onion pieces, garlic, oregano and basil to the pan.
  4. Drizzle vegetables with olive oil and Balsamic Reduction.
  5. Season with salt and pepper.
  6. Bake for 45 minutes.
  7. Place roasted vegetables in food processor or blender and begin puree. Slowly add the stock until soup has desired consistency. Continue blending until smooth.
  8. Place all of the soup mixture into a saucepan and bring to the bowl.
  9. Finish with creme fraiche and a drizzle of reduction.
  10. Serve with crusty bread and butter.
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These unique products use only whole fruit with no flavourings or fruit concentrates. All the ingredients are locally sourced and are of the highest quality from carefully selected suppliers.

I would love to hear from you so please do use the contact form to the right or you could email either or phone 07802 566029.

Our Address

Burren Balsamics
37 Aghory Road,
Co. Armagh. BT61 9LY

  • (+ 44 ) 78 0256 6029