Red pepper and tomato soup

  • Yield : 3-4 bowls
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Red pepper and tomato soup

A quick and easy to make simple red pepper and tomato soup that is tasty and works well on days when you want to keep things simple and easy.


Step 1

Place all the tomatoes in a blender and mix until smooth. Place the pureed tomatoes in to a sauce pan with the stock, sugar and a generous sprinkling of salt and pepper. Bring to boil and add the olive oil. Simmer for 5 minutes and stir through the basil and spring onion and serve. You can drain the soup through a sieve if you do not like the basil bits in your mouth.

Step 2

Serve hot with olive oil toasted bread.

My Notes

1. You can dilute the soup with some stock to reduce the thickness of the soup. It will still taste great.
2. For all soups, I prefer to make the base mixture with a little of the stock and then puree
in a food processor as adding all the stock up front makes it more difficult to finely puree the mixture.

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