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.
Easy Tomato and red pepper soup
- Stick blender
- 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
- 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.