Looking for a simple, flavourful soup that feels comforting but still nourishing? This Tomato & Roasted Red Pepper Soup is made using tinned tomatoes and roasted red peppers, making it an easy, affordable recipe packed with flavour. Naturally rich in vegetables and full of Mediterranean-inspired goodness, it’s perfect for a quick lunch, light supper or batch cooking for busy days. Serve with crusty bread, a sprinkle of feta, or enjoy just as it is.
What’s in this Tomato and Roasted Red Pepper Soup?
- 2 tbsps olive oil
- 2 onions, chopped
- 4 garlic cloves, chopped
- 2 large red peppers
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 200ml water
- 1 tsp paprika
- 1 tsp smoked paprika
- ½ tsp chilli powder
- Salt
Here’s how….
Heat the olive oil in a saucepan and gently sauté the onions for 5-6 minutes until softened, but taking care not to allow them to brown.
Add the garlic and cook for another minute.
Next, add the roasted peppers, tinned tomatoes and tomato purée along with the paprika, smoked paprika and chilli (if using).
Add the water and simmer for 10–15 minutes to let the flavours develop.
Blend to a smooth consistency using a hand blender or food processor. If the soup is too thick, add a little boiling water until the desired consistency. Season to taste and serve warm.
THE MAY WAY: I prefer to avoid using stock as it is high in salt and also tends to mask the flavours within a dish. My preference is to use water, but I will always use salt to bring out the flavour. This way, you can control the amount of salt you use.
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