RECIPE: Delicious winter warmer to tickle those tastebuds

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Serve up a delicious winter warmer with this latest recipe from the University of Derby Buxton’s chef lecturer Robert Stordy.

Roasted pepper and tomato soup with herb pistou - serves 4


200g plum tomatoes

2 med red peppers, quartered, de-seeded

100g onions, quartered

30ml olive oil

2 cloves garlic

30g tomato puree

750ml vegetable stock

1 bay leaf

Small sprig fresh thyme

Salt and mill pepper


Place the tomatoes, peppers, onions, garlic and thyme in a roasting tray, drizzle with the oil, roast in a hot oven at 200⁰C for about 20 minutes.

Place the roasted vegetable into a saucepan, add the puree, stock and bay leaf, and simmer for 15 minutes.

Remove the thyme and bay leaf and liquidize the soup, pan through a conical strainer, check seasoning.

Herb pistou


Two sprigs basil leaves

Sprig parsley

1-2 cloves garlic

15ml olive oil

100g Gruyere or cheddar cheese


Roughly chop the herbs with the garlic.

Place the herbs, cheese and oil in a mortar and crush to form a smooth paste.

Divide into even amounts and shape into balls about the size of small marbles.

To serve

Place the boiling hot soup into serving dishes. Place the pistou balls on top.

Top tip

You can use oregano as an alternative to basil.