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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