Go Back

Red pepper and tomato soup with spinach

This rustic red pepper and tomato soup with spinach is perfect all year round to give you some vitamin boost. I normally make it thick first and freeze half it for pasta, meatballs or Bolognese sauce, then thin the remaining half with some chicken or vegetable stock.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 1 clove of garlic
  • 1 medium carrot
  • 2 red peppers
  • 650 g tomatoes
  • 100 g spinach
  • Salt & pepper
  • 1 handful of fresh parsley
  • Approx. 500 ml vegetable or chicken stock

Method
 

  1. Finely chop the onion, garlic & celery. Chop the peppers, carrot and tomatoes into chunks.
  2. Heat the oil in a large saucepan and gently sauté the onion, garlic and celery for 5 minutes ( under cover). Add the carrot, pepper and sauté for another 5 minutes. Add the tomatoes, season with salt and pepper and stir through. Put the lid on and gently cook for 30 minutes.
  3. Add the spinach, cover and turn off the heat.
  4. After 5 minutes add the fresh herb and blitz with a stick-blender into a smooth, thick soup or potage.
  5. You can serve it like this (as a rustic, thick soup) or add some hot stock until you get the right thickness. Heat it up again to simmering point.
  6. Serve hot with crusty bread.