Tomato and Red Pepper Soup with Melted Wensleydale

By Ollie Clark

A slightly spicy tomato and red pepper soup with melted wensleydale cheese.


1 tsps Celery Salt
850 ml Chicken Stock
2 handfuls Fresh Basil
2 cloves Garlic
1 tbsps Olive Oil
1 medium Onion
1 tsps Paprika
2 Red Peppers
3 tsps Sundried Tomato Paste
10 drops Tabasco
900 g Tomatoes


  1. Place the tomatos in a large pan of boiling water for about 30 seconds, drain and remove skins.
  2. Meanwhile, grill the peppers for approximately 10 minutes until blackened. Allow to cool and remove skins.
  3. Heat the olive oil in a large saucepan. Add the onions and cook until soft but not brown. Add the garlic.
  4. Slice the red peppers and place with the tomatoes and chicken stock in the pan.
  5. Add the celery salt, basil, paprika and tabasco, cover and simmer for 30 minutes.
  6. Remove from heat and allow to cool slightly then place in a liquidiser and blend until smooth.
  7. Put back on the heat, add the cheese and stir until melted.
  8. To serve, sprikle a little paprika over and add a sprig of basil.


If you have a seive attachment for your food processor, skip the skinning of the tomatoes and peppers and just put the soup through the seive instead of blending it.