two bowls of red soup scattered with basil leaves and sat on folded linen napkins with chinks of crusty bread

Tomato and red pepper soup

  • serves 4
  • Easy

Soup isn't just for winter – this summery tomato and red pepper soup makes a great lunch on a warm day and will use up that glut of tomatoes from the garden, too


Make this tomato and red pepper soup, then check out our tomato soup, pea and mint soupgazpacho and plenty more summer soup recipes.



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


  • Step 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.

  • Step 2

    Tip in the tomatoes, peppers 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 and serve with crusty bread.

Head this way for more summer soup recipes

Green Gazpacho Recipe with Burrata and Prosciutto

Nutritional Information

  • Kcals 119
  • Fat 6.1g
  • Saturates 0.8g
  • Carbs 11.6g
  • Sugars 8.6g
  • Fibre 3.5g
  • Protein 2.6g
  • Salt 0.6g