A simple tomato and red pepper soup where the ingredients are grilled (broiled) first for extra flavour them blended with stock.Very quick to make and tasty to eat.

updated 2019

I just can't seem to give up on soup, even though spring is on it's way.

It must be the bite of snow in the air that is stopping me from embracing salads yet! Either that or it has become an addiction!

This four tomato and red pepper soup will definitely become an addiction. It is super easy and quick t make and has so much flavour.

Four types of tomato

I said this soup contains four different tomatoes. You may wonder why I didn't just use one kind.

I used a variety of tomatoes to give a richer flavour. I used standard medium salad tomatoes as the main tomato, then I added cherry tomatoes for sweetness, sundried tomatoes for depth and last but not least some tomato puree for richness.

You can make this soup with one type of tomato and it will be good, but it won't be quite as spectacular as this soup.

Salad tomatoes

Bog standard salad tomatoes. They are medium tomatoes we all throw in our shopping trolleys to add to salads and sandwiches.

They are cheap, easy to find and they are the foot soldier of tomatoes, doing the basic jobs to a good standard.

Buy salad tomatoes with a rich red colour, but make sure they are firm. 

Keep them in a bowl on the windowsill or on your counter top. The flavour will develop as they are left out. Putting them in the fridge is a bad idea as they lose all flavour.

Cherry Tomatoes

Cherry tomatoes are little bombs of sweetness.

They are great on salads as they are or just for a snack, but grill them lightly and it brings out even more flavour. 

Check out this balsamic tomato tart for another incredible way to use them for maximum flavour.

Cherry tomatoes must be kept in the fridge as they won't last long on the counter top. They have a shorter shelf life than salad tomatoes.

Sundried tomatoes

Sundried tomatoes are a must-have item for your store cupboard. Add them to sauces; use them as a topping for pizza, add them to salads; add a zing of flavour in sandwiches and wraps or use them as antipasto with olives and crusty bread.

Sundried tomatoes add a wonderful depth of flavour to dishes and did you know you can make your own oven sundried tomatoes?

Once opened keep in the fridge. There will be a note on the jar as to how long they keep once opened. We use them in a lot of dishes so they never last long.

Tomato Puree

Tomato puree is another store cupboard must-have. It can be added to soups, stews and sauces to enrich them and add extra flavour.

Tomato puree is made from cooked and strained tomatoes that is then concentrated for that strong and sweet tomato flavour.

My son loves it on a cheese toastie. We spread one slice of bread with tomato puree and the other with some pesto. He really is onto something, it tastes great!

Red Bell Peppers

The other key ingredient in this soup is red pepper.

Adding red pepper to this soup gives it a more complex flavour and elevates it above a mere tomato soup.

Grilling or broiling red pepper, brings out that smokey flavour and reduces the bitterness in pepper in the same way that roasting does, but it's much quicker.

Pepper also brings extra nutrients to the soup, especially vitamin C, B6 and folate, so it's good for warding off those winter sniffles and colds.

Keep them in the fridge to keep them at their best.

pin it for later

Blender soup

This is a fast soup, which is whizz until smooth in a blender with hot stock, which also cuts down on cooking time.

You may also blend it in a pot with a stick blender or in a food processor.

If you like it piping hot, pour the soup from the blender into a pot to continue heating or pour it in a bowl and zap it in the microwave.

I don't like soup too hot as I think it dulls the flavour as well as burning the tongue.

If you like this blender soup, you may also want to try my quick blender broccoli and stilton soup, which is suitable for vegetarians and my quick vegan lunchtime green soup for one.

Four Tomato & Red Pepper Soup

I hope you try this quick and simple tomato and red pepper soup.

It's super tasty and one you will make again and again,

Remember to pin it for later or print out the recipe to use.

You are going to love it.

red pepper soup, tomato soup, tomato and red pepper soup, blender soup, quick soup, fast soup, vegan soup, vegan tomato soup, vegetarian tomato soup

lunch

Italian, vegan

Yield: 2-3

Author: Jacqueline Meldrum

Four Tomato & Red Pepper Soup

A simple tomato and red pepper soup where the ingredients are grilled (broiled) first for extra flavour them blended with stock.Very quick to make and tasty to eat.

prep time: 12 Mcook time: total time: 12 M

ingredients:

• 2 tbsp olive oil
• 1 onion, quartered
• 1 clove garlic
• 24 cherry tomatoes
• 6 ripe medium tomatoes, chopped in half
• 6 sun-dried tomatoes
• 2 tbsp tomato puree
• 2 red bell peppers, quartered
• 1 pint/2.5 cups/½ litre (just over) vegetable stock
• 1 handful basil
• 1 handful coriander
• salt and pepper to taste

instructions:

How to cook Four Tomato & Red Pepper Soup

1. In a large bowl, toss the cherry tomatoes, vine tomatoes, red peppers, onion and garlic with the olive oil and season. 
2. Place on a heated oven tray under the grill (broiler) and cook until starting to brown at the edges.
3. Pour tomato mixture into a blender, along with stock, the sun-dried tomatoes, tomato puree and herbs. Whiz until smooth.
4. Pour the soup into a pan, season and heat further  or season in blender and pour straight into bowls.
5. Enjoy!

NOTES:

Add more stock if you like a thinner soup.

This soup can be frozen.

You can blend this soup with a blender, stick blender or food processor.

Calories
269.37

Fat (grams)
13.72

Sat. Fat (grams)
1.64

Carbs (grams)
39.16

Fiber (grams)
14.90

Net carbs
24.27

Sugar (grams)
17.82

Protein (grams)
8.59

Sodium (milligrams)
604.57

Cholesterol (grams)
0.00

Created using The Recipes Generator