Tomato and red pepper soup
21 Jun 2019
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Background
Tomato soup is one of the most popular summer soups, so there are many yummy variations. This Italian vegan tomato and pepper soup is not the normal creamy version - but just as tasty and super easy to make. Perfect for quick lunches - I even like it chilled. Serve it with wholesome fresh bread or flatbread.
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp water
- 2 red peppers
- 1 clove of garlic
- 1 onion
- 1 tin chopped tomatoes (400 ml)
- 750 ml vegetable soup
- Salt pepper
- Basil leaves
Instructions
- Finely chop the onion, garlic, then cut the peppers into small cubes.
- Put them in a saucepan, add the oil and water and gently sauté for about 10 minutes until the pepper has softened
- Add the chopped tomatoes, stock, salt& pepper and cook for 15 minutes.
- Garnish with basil leaves just before serving.
Tips
This soup is quite thin - to make it thicker, use less stock (max 500 ml)!© 2026 Copyright CookTogether
Categories
- Meal Type: - Budget - Everyday - Quick & Easy - Seasonal - Soup
- Cuisines: - Italian
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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