Red pepper & tomato soup recipe

A tasty, quick, and easy-to-make red pepper and tomato soup. Ideal for lunch or supper. Serve with fresh crusty bread

If you have more time you can use fresh red peppers and roast them in the oven for about 30 mins until; the skin is starting to blacken, peel off the skin, and add to the tomatoes and stock.

Red pepper & tomato soup recipe

Easy Tomato and red pepper soup

A delicious, easy to make red pepper and tomato soup, ideal for supper on a cold evening
Prep Time 5 mins
Cook Time 23 mins
Total Time 30 mins
Course Soup
Cuisine English
Servings 4 people
Calories 119 kcal

Equipment

  • Stick blender

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 3 garlic cloves sliced
  • 750 g tomatoes chopped
  • 2 roasted red peppers from a jar drained and chopped
  • 500 ml vegetable stock
  • 1 tsp paprika
  • handful of basil leaves to serve

Instructions
 

  • Heat the oil in a large pan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
  • Tip in the tomatoes, peppers, paprika and stock. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, scatter a few basil leaves over each, season. Serve with crusty bread.

Notes

Nutritional Information

Per Serving
119 Kcal | Fat 6.1g Saturated Fat 0.8g | Carbs 11.6g |Sugar 8.6g | Fibre 3.5g | Protein 2.6g |Salt 0.6g
Keyword roasted red pepper, soup, tomato, vegan