#IWD21: Maryam Paruk set up a small business to recognise Ireland’s cultural diversity

Dominique McMullan

Lynn Enright: ‘With spring’s arrival, I’m finally ready to go back to real clothes’

Lynn Enright

Is marketplace feminism stealing the limelight from real female-driven issues?

Amanda Cassidy

Women-led charities and social enterprises to support this IWD and beyond

Amanda Kavanagh

‘The industry is on its knees’: Wedding planners call for more clarity and support from...

Jennifer McShane

#IWD21: Therese Wright’s wellness doll takes children’s worries

Dominique McMullan

IWD: 8 Irish women in the beauty business on what their biggest failure taught them

Holly O'Neill

#IWD21: Sharon Keilthy is on a mission to promote sustainable play

Eoin Higgins

5 essential supports for female entrepreneurs in Ireland

Erin Lindsay

Image / Editorial

Maura O’Connell Foley’s easy tomato & red pepper soup is decadent and nourishing.

by Eoin Higgins
14th Apr 2020

Hospitality legend Maura O’Connell Foley, shares accessible and delicious Irish recipes contained within her new cookbook, My Wild Atlantic Kitchen – Recipes & Recollections.

“The flavour in this soup will be predominantly red pepper – the poor tomatoes get lost; however, they are necessary to give a balance and reduce the intensity of the pepper flavour. I have included two chillies in this recipe which gives a mild heat to the soup; add or omit chillies depending on the level of heat you would like.”

From My Wild Atlantic Kitchen: Recipes & Recollections

[Serves 6-8]

What you need:

• 4 red peppers, split and seeded

• 3 tablespoons olive oil

• 55g butter

• 3 onions or 6 shallots, sliced

• 4 garlic cloves, crushed and finely chopped

• 900g ripe vine or sweet tomatoes or very good

quality tinned tomatoes, chopped

• 3 tablespoons good quality tomato purée

• 2 red chillies, seeded and finely chopped (optional)

• 1 litre vegetable stock or chicken stock

• Sea salt and cracked black pepper

• 2 tbsp pesto for garnish



1. Preheat the oven to fan 200°C / fan 400°F / gas mark 7.

2. Lay out the peppers on a baking tray, drizzle over the olive oil and season. Roast in the oven for 20-30 minutes, or until softened but not charred. Set aside to cool and slice with the skins on.

3. In a large saucepan, melt the butter over a low heat, along with any oil/juices from the baking tray. Add the onions or shallots and garlic, cover and sweat with the lid on for 20 minutes or until soft, stirring occasionally.

4. Add the tomatoes, tomato purée, red chillies and sliced red peppers. Stir together, cover and sweat for 10 minutes.

5. Add the stock, turn up the heat and bring to the boil, then reduce the heat and simmer for 10-15 minutes. Remove from the heat and blitz using a hand blender, or food processor, in batches. If using a food processor, return to the saucepan and heat it very gently.

6. Season to taste and serve hot, with a swirl of pesto.

Read more: Treat yourself to an inspiring cookbook from a legend of Irish hospitality, Maura O’Connell Foley

Read more: 5 of the best artisan food delivery services in Ireland

Read more: Want to start growing your own food this weekend? The experts tell you how