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Make this tomato and red pepper soup, then check out our tomato soup, red pepper soup, pea and mint soup, gazpacho 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

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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