Tomato, capsicum and potato soup

I used the left over potatoes and sauce from the Pyreneese Chicken to make this soup. The soup was tasty enough that I would go through the effort of slowly cooking everything again if need be.



  1. Combine the sauce with the water and heat
  2. Blend smooth
  3. Taste and season

Or to make from scratch


  • 2 tbsp thyme
  • 2 onions diced
  • 4 bay leaves
  • 4 garlic cloves
  • 4 red capsicums chopped into chunks
  • 6 large tomatoes roughly chopped
  • 1 kg Dutch creamy potatoes
  • 500 ml sherry
  • 1 tbsp sweet paprika


  1. Combine the onion bay and garlic with some olive oil in a large heavy pan and cook over a medium high heat until the onion is soft but not coloured
  2. Add the capsicums, reduce the heat, cover and cook for 40 minutes, stirring occasionally to avoid the mixture sticking
  3. Add the tomatoes, cover and cook for a further 30 minutes, stirring occasionally
  4. Take the lid off and pour over the sherry and cook the alcohol out over 10 minutes
  5. Add 2L of water, add the potatoes and bring to the boil and cook for 30 minutes
  6. Take off the heat and blend smooth
  7. Taste and season
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2 Responses to Tomato, capsicum and potato soup

  1. Pingback: Tomato and Capsicum Sauce « Rhianna's Guide to Ethical Eating

  2. Pingback: Tomato and Capsicum Sauce | Rhi-Thinking Food

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