Tomato and Red Pepper Soup Recipe

Tomato and Red Pepper Soup Recipe
   Serves: 2 | Prep time: | Cooking time: 133 Calories & 3.1g fat per serving.

  Recipe ingredients

  • 1 Large onion
  • 2 Garlic cloves
  • 1 Red pepper
  • Oil (to fry)
  • 1 Tin plum tomatoes
  • 1 tbsp Oregano
  • 1 tsp Paprika
  • 1 tbsp Tomato puree
  • Salt
  • 1 Vegetable stock cube
  • Handful fresh basil

Directions

This is a classic winter-warmer. I’m cooking with Napolina tinned plum tomatoes to make this easy tomato soup recipe. It’s really convenient without compromising on taste.
  1. Peel and finely chop the onion and garlic.
  2. Wash the pepper, remove the core/seeds and chop into small pieces.
  3. Heat some oil in a saucepan on the stove then fry the onion, garlic and pepper for 5 minutes.
  4. Add the tomatoes, oregano, paprika and tomato puree into the saucepan. Sprinkle in some salt to season and crumble in the stock cube.
  5. Stir the contents of the pan. If it’s a little thick, add some boiling water from the kettle.
  6. Leave to simmer for 15 minutes with the lid off.
  7. Stir in the basil then blitz using a hand or stand blender until you’re happy with the consistency of the soup.
  8. Serve straight away and enjoy.

Looking for more winter-warmers? Check out my other soup recipes.

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Tomato and Red Pepper Soup Recipe video