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Tomato and red pepper soup

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

Name: Tomato and red pepper soup
Total time: 35 min
Yield: Serves 4
Ingredients: 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

Adam Bush

Published: June 21, 2021 at 11:19 AM

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Serves 4

Easy

Total time: 35 mins

A star rating of 4 out of 5.1 ratingRate

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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

Vegan

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Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal119

low
fat6.1g
saturates0.8g
carbs11.6g
sugars8.6g
fibre3.5g
protein2.6g
salt0.6g

Method

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

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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