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

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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.

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Ingredients

  • 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

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

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
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