Red Pepper and Tomato Soup is a warming Spanish recipe that is full of amazing vegetables. Serve this vegetarian delight as a main dish with bread, a snack and as a starter. Or if your in a rush or when you just need a soup pick up. Also when the weather is nasty, and you out and about take some in a thermos.

Red pepper and Tomato Soup

Lovely warming soup recipe for cold winter days. The additional of red peppers to a classic tomato soup takes it to a new level.

4.80 from 62 votes

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Course: Main Dish, Snack, Soup, Starter

Cuisine: British

Keyword: Soup, Vegetables, Vegetarian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 174kcal

Ingredients

2 tbsp butter
2 medium red bell pepper
1 medium white onion
2 cloves garlic
2 tbsp tomato paste
1 tsp smoked paprika
400 g peeled plum tomatoes
1 1/2 cups vegetable stock
1 tsp sugar
1/2 tbsp salt
1/2 tsp ground pepper
1/2 cup heavy cream double cream
1 bunch basil chopped

Instructions

Melt butter in a non stick pan and sauté the peppers and onion until golden and tender.
2 tbsp butter, 2 medium red bell pepper, 1 medium white onion
Stir in garlic, paprika and tomato puree and cook, stirring constantly for 1 – 2 minutes.
2 cloves garlic, 1 tsp smoked paprika, 2 tbsp tomato paste
Stir in tomatoes, stock and sugar.
400 g peeled plum tomatoes, 1 tsp sugar, 1 1/2 cups vegetable stock
Squash the tomatoes into chunks.
Bring to a boil, reduce the heat to medium-low, and simmer 15 minutes.
Stir in cream and basil and taste. Season with salt and pepper if needed.
1/2 tbsp salt, 1/2 tsp ground pepper, 1 bunch basil, 1/2 cup heavy cream
Serve with croutons (seperate recipe in therecipe.website)