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In The Marley Kitchen: Roasted Red Pepper and Tomato Soup with Herb Crumble


  • 3 Red Peppers

  • 6 Tomatoes

  • 4 Carrots

  • 2 Onions

  • 2 Garlic Cloves, minced

  • 3 bay Leaves

  • 1 sprig fresh Rosemary

  • Olive oil

  • 1 1/2 cups bread Crumbs

  • 1-2 Tbs fresh aromatic herbs of choice, thyme, rosemary, sage, parsley etc.

  • 1/2 cup butter or margarine


-Rinse and cut the peppers, tomatoes, carrots and onions into chunks, pour them onto a baking tray along with a few tbsp of olive oil, rosemary, bay leaves, salt and bake covered at 425 until soft, then, uncover the tray and let them toast a little.

-In a pot with some olive oil, add the minced garlic. Once the garlic is slightly golden incorporate the roasted veggies and herbs and give them a good stir.

-Cover with water or vegetable stock and cook for about 30 minutes.

-While the soup is cooking, rub the cold diced butter or margarine into the bread crumbs with your aromatic herbs of choice until its a sand like texture.

-Bake the crumble mixture at 350 well spread on a tray until golden brown.

-Remove rosemary and bay leave from the soup and puree.

-Serve the soup in bowls topped with the crumble.

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