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Tomato and red pepper soup

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 withwholesome fresh breador flatbread.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion, garlic, then cut the peppers into small cubes.
  2. Put them in a saucepan, add the oil and water and gently sauté for about 10 minutes until the pepper has softened
  3. Add the chopped tomatoes, stock, salt& pepper and cook for 15 minutes.
  4. Garnish with basil leaves just before serving.