Tomato and red pepper soup

    45 min

    This lovely tomato and red pepper soup is wonderfully delicious and warming. Absolutely delightful sprinkled with crumbled feta.

    244 people made this

    Serves: 4 

    • 2 tablespoons salted butter
    • 1 small red chilli, seeded and minced
    • 1 clove garlic, minced
    • 10 large tomatoes, chopped
    • 5 red peppers, seeded and chopped
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 55ml double cream

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a saucepan over a medium heat, melt the butter then add the chilli and garlic. Cook until fragrant then add the tomatoes and red pepper. Cook covered for 5 to 6 minutes until beginning to soften. Add the stock, season well and simmer for 10 to 12 minutes. Remove from the heat and blend until smooth using a hand held liquidiser. Pour into warm serving bowls, season to taste and drizzle with a little double cream. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    Loved this recipe but second time I added a sweet potato and small onion that we're going spare- absolutaly delicious.  -  30 Jun 2014


    Added a potato for a bit more body base and spring onions mmmm relish  -  09 Jan 2018


    Added a leek for slight onion taste and crème fraiche to save calories.  -  10 Dec 2016