Pepper Soups

These are very tasty soups with a wonderful colour.


  • 2 large onions
  • 4 red/orange/yellow peppers
  • 100g butter
  • 2 cloves of garlic – crushed.
  • 1½ litres of chicken stock
  • 1 tablespoon of tomato purée
  • Salt and pepper to taste


  • Thinly slice the onions.
  • Cut all the peppers into thin strips.
  • Melt the butter in a large frying pan.
  • Gently cook the onions until they are golden.
  • Add the garlic and peppers and cook for a few minutes longer.
  • Transfer the mixture to a large saucepan.
  • Add the chicken stock and tomato purée.
  • Bring to the boil.
  • Turn the heat down and simmer gently with a lid on the pan.
  • Simmer till the peppers are very soft.
  • With a slotted spoon remove some of the cooked peppers.
  • Roughly chop/mash these.
  • Purée the rest of the soup.
  • *
  • Put the large chunks of peppers back in.
  • Gently bring back to the boil.
  • Season to taste.
  • *
  • Serve with rye bread croutons.


Royal Doulton – Tapestry 1966 – 1988

Peppers & Bean Soup


  • As above and
  • 1-2 tins of white kidney beans drained.


  • Make the soup as above up until the soup has been puréed.
  • Add the beans to the soup.
  • Bring to the boil.
  • Lower the heat and simmer for around 5 minutes (can be longer – the beans should be soft.)
  • Put the large chunks of peppers back in.
  • Gently bring back to the boil.
  • Season to taste.

Royal Stafford – Blossom Time – 1950s

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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