Tomato and red pepper soup recipe
This substantial tomato soup has a real Tex Mex twist, with tomatoes, peppers, kidney beans and warming spices guaranteed to fill everyone up and satisfy any takeaway cravings. Set a handful of kidney beans aside for a topping along with some chopped parsley.
See method- Serves 4
- 5 mins to prepare and 50 mins to cook
- 166 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 1tbsp olive oil
- 1 onion, peeled and finely chopped
- 1 garlic clove, finely chopped
- 400g red pepper, deseeded and finely chopped
- 1tsp paprika
- 1 sprig thyme
- 1 x 400g can chopped tomatoes
- 1 x 400g red kidney beans, drained
- 1 litre vegetable stock
- salt
- pepper
- 2tbsp parsley
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Shop ingredientsEach serving contains
- Energy
- 700kJ 166.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 3.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 24.9gProtein 7.2gFibre 9.2g
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- Heat the oil in a pan and cook the onion slowly until softened and deep gold. Add the garlic and pepper and cook for about five minutes until softened. Stir in the paprika and thyme.
- Pour in the chopped tomatoes and most of the kidney beans, reserving a few for garnish. Add the stock, bring to the boil and simmer for 20-30 minutes until thickened. Liquidise in a blender until smooth, then return to the heat and season. Serve garnished with the reserved kidney beans and chopped parsley.
- See more Tomato soup recipes
