Albert's Soup

Recipe Description

We call this Albert's soup because my husband's work colleague, Albert, told us about it, but it has become a real favourite here. As simple as this soup sounds, it really doesn't need ''any'' enhancement! This recipe is also very easy to scale up or down.


  • 3 - 4 red bell peppers (however many you like)
  • 6 plum tomatoes (an equal amount to the peppers)
  • 3 cups of Fridge-cleaner Vegetable Stock (or your favourite stock)
  • romano cheese, thinly sliced (a slice or 2 per bowl)
  • (optional) garlic
  • (optional) basil, julienned


  1. Half the tomatoes
  2. Place face up on a roasting pan along with whole pepper (and garlic if you are using any)
  3. Roast until the either the peppers or the tomatoes start becoming blackened
  4. Remove from the oven
  5. Remove the skins from the tomatoes and peppers
  6. Purée along with any juice from the roasting process and the stock
  7. Add salt and pepper to taste
  8. Heat the soup if necessary (my husband insisted on this step)
  9. Serve with a slice of romano cheese in each bowl and (optionally) some julienned basil
This article uses material from the "Albert's Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License