Grilled Pepper and Aubergine Soup


Grilled Pepper and Aubergine Soup

Prep Time ~ Cooking Time ~
Approx Cost ~ £? Difficulty ~ Easy
Freeze ~ ? Serves ~ 4-6

Tips ~


2 large red peppers

1 large aubergine, thinly sliced lengthways.

90ml / 3 tbsp olive oil

1 large onion, chopped

2 garlic cloves, chopped

5ml / 1tsp grated lemon rind

15ml / chopped fresh thyme

5ml / 1 tsp dried oregano

400g / 14oz can chopped tomatoes

900ml / 1 ½ pints vegetable or chicken stock

1 bay leaf

30ml / 2 tbsp chopped fresh basil

Salt and pepper


  • Preheat the grill. Quarter, core and deseed the red peppers. Brush with a little oil and grill for 3 - 4 minutes on each side until charred and tender.
  • Transfer the peppers to a plate, cover with a cloth , when cool peel the peppers and chop roughly.
  • Brush the aubergine slices with oil on both sides and grill for 4 - 5 minutes, until charred and tender. When cool, chop roughly.
  • Heat the remaining oil in a pan, add the onion, garlic, lemon rind, thyme and oregano and fry, stirring for 10 minutes until browned.
  • Add the peppers, aubergine, tomatoes, stock and bay leaf. Bring to the boil, cover and simmer for 20 minutes. Discard the bay leaf.
  • Transfer the soup to a blender or food processor. Add the basil and work until smooth. Return to the pan and heat through. Adjust the seasoning and pour into warmed soup bowls. Garnish with basil leaves and serve at once.