As our gorgeous summer comes to an end, I wanted to make a soup that would show my appreciation of, and pay homage to, the bright, sunny days of summer. This soup is deliciously robust, cheerful and light.

Makes 5-6 servings


• 8 ripe tomatoes, roughly cut

• 2 stalks of fresh thyme leaves

• 1 yellow pepper, grilled on gas

• 1 red pepper, grilled on gas

• 1 tsp garlic, chopped

• ½ cup basil

• 3-4 Tbsp olive oil

• Fresh cream

• Store-bought croutons (you can make your own if you like)

• 800ml chicken stock

• Salt and pepper for seasoning


1 Preheat the oven to 200°C.

2 Place the tomatoes on a baking sheet. Sprinkle with thyme, and season with salt and pepper. Roast in the oven for 20 minutes.

3 Place the peppers under a gas grill or over a gas stove, and grill until the skin is charred, turning often.

4 Place the charred peppers in a sealed bag and allow to rest for 15 minutes.

5 Peel the blackened skin off the peppers under running water.

6 Remove core and pips. Place the cooled tomatoes, peppers and garlic in a blender.

7 Add the chicken stock and blend until smooth. Add more liquid if you want a thinner soup.

8 Taste and season well.

Basil oil:

1 Place the basil leaves in boiling water for 1 minute.

2 Transfer the basil to ice water.

3 Drain and dry on kitchen towel.

4 Add the oil and blitz until all combined. Season lightly.

5 Transfer to a small bowl.

To assemble:

1 Heat the soup, add a dash of cream and, with a teaspoon, add 3-4 drops of the basil oil.

2 Garnish with croutons and fresh micro basil leaves.

Dee’s notes:

This soup is also delicious cold.

Use a toothpick to swirl the cream and basil oil through the soup.