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


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, sliced
  • 750g tomatoes, chopped
  • 2 roasted red peppers from a jar, drained and chopped
  • 500ml vegetable stock
  • 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.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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