Description
This super fast, fresh red pepper and tomato soup recipe is deliciously sweet and only requires 10 minutes of prep!
Scale
Ingredients
- 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)
Instructions
- Dice the onion. Chop red pepper into medium cubes, approximately 1cm. Halve the tomatoes. Chop garlic cloves into small chunks.
- 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.
- Add red pepper, tomatoes, dried oregano, vegetable stock cube and 500ml of cold tap water.
- Bring to the boil, then simmer for 15 minutes stirring occasionally.
- Take off the heat. Purée soup using a stick blender until super smooth. Taste the soup and add salt and pepper if needed.
- Reheat the soup for a few more minutes before serving. Serve with some dried herbs.
Notes
If you can, use deliciously fresh and high-quality sweet vine tomatoes for the best result!
- Category: Soup
- Cuisine: Italian
Nutrition
- Calories: 100
Keywords: tomato and red pepper soup, fresh tomato and red pepper soup, quick tomato and pepper soup, italian soup recipe