Tomato, Carrot and Pepper Soup

© Abaroth 2020. Permission is given to reproduce for non-profit purposes only.


Serves 5-6 as a starter


600g tomatoes (roughly chopped)

500g carrots (roughly chopped)

15g red peppers (roughly chopped)

1 large onion or several shallots (roughly chopped)

1 chilli (roughly chopped)

1 clove of garlic (crushed)

500 ml chicken stock

250 ml milk or cream

4 drops of Worcestershire sauce

4 drops of Tabasco sauce

6 drops of Angosturas bitters



  1. Place the vegetables in a pressure cooker.

  2. Add the chicken stock.

  3. Bring to the boil, pressurize and allow to simmer for 10-15 minutes.

  4. Allow the pan to cool.

  5. Transfer the contents to a blender and blitz. Alternatively use a stick blender.

  6. Pass the soup through a sieve to remove the seeds and skins.

  7. Add the milk or cream to achieve the desired consistency.




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