Red Pepper and Tomato Soup Recipe

  • Author: Michiel Steur
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


This super fast, fresh red pepper and tomato soup recipe is deliciously sweet and only requires 10 minutes of prep!



  • 4 large red peppers
  • 225g sweet vine cherry tomatoes
  • 1 medium onion
  • 3 garlic cloves
  • 1 vegetable stock cube (10g)
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Dried Italian herbs, to serve (optional)


  1. Dice the onion. Chop red pepper into medium cubes, approximately 1cm. Halve the tomatoes. Chop garlic cloves into small chunks.
  2. Heat olive oil in a medium-sized pot. Add onion and a good pinch of salt and fry for approximately 4 minutes, add then add the garlic and fry for another minute or so.
  3. Add red pepper, tomatoes, dried oregano, vegetable stock cube and 500ml of cold tap water.
  4. Bring to the boil, then simmer for 15 minutes stirring occasionally.
  5. Take off the heat. Purée soup using a stick blender until super smooth. Taste the soup and add salt and pepper if needed.
  6. Reheat the soup for a few more minutes before serving. Serve with some dried herbs.


If you can, use deliciously fresh and high-quality sweet vine tomatoes for the best result!

  • Category: Soup
  • Cuisine: Italian


  • Calories: 100

Keywords: tomato and red pepper soup, fresh tomato and red pepper soup, quick tomato and pepper soup, italian soup recipe