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

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

  • 100
  • Total time 35 minutes
  • Difficulty Easy


  • 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

[image id=”74204″ size=”landscape_thumbnail” align=”none” title=”Green Gazpacho Recipe with Burrata and Prosciutto” alt=”Green Gazpacho Recipe with Burrata and Prosciutto” classes=””]

Nutritional data

  • 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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