Olive Magazine
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

Published: June 21, 2021 at 11:19 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal119
fat6.1g
saturates0.8g
carbs11.6g
sugars8.6g
fibre3.5g
protein2.6g
salt0.6g
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Make this tomato and red pepper soup, then check out our tomato soup, pea and mint soupgazpacho and plenty more summer soup recipes.

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

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
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