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Easy Tomato and Red Pepper Soup

Red pepper & tomato soup recipe
A delicious, easy to make red pepper and tomato soup, ideal for supper on a cold evening
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 5 5 mins Cook Time: 23 23 mins Total Time: 28 mins
Servings 4
Calories 119 kcal
Best Season Winter
Description

A delicious, easy to make red pepper and tomato soup, ideal for supper on a cold evening

Ingredients
  • 2 tablespoons olive oil
  • 1 onion (finely chopped)
  • 3 garlic cloves (sliced)
  • 750 grams tomatoes (chopped)
  • 2 roasted red peppers from a jar (drained and chopped)
  • 500 milliliters vegetable stock
  • 1 teaspoon paprika
  • handful of basil leaves (to serve)
Instructions
  1. 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.
  2. 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.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 119kcal
% Daily Value *
Total Fat 6.1g10%
Saturated Fat 0.8g4%
Sodium 600mg25%
Total Carbohydrate 11.6g4%
Dietary Fiber 3.5g15%
Sugars 8.6g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: roasted red pepper, soup, tomato, vegan
Salisbury Nutrition