Easy Tomato and Red Pepper Soup
A delicious, easy to make red pepper and tomato soup, ideal for supper on a cold evening
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
- 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.
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.
roasted red pepper, soup, tomato, vegan