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Tomato and red pepper soup recipe
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63 ratings
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
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
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
700kj
166kcal
8%
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Fat
5g
7%
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Saturates
1g
6%
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Sugars
14g
15%
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Salt
3.2g
53%
of the reference intake
Carbohydrate 24.9g
Protein 7.2g
Fibre 9.2g
Method
- 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.
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