Tomato and Red Pepper Soup
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 3hrs 45mins
-
- Serves
- 4
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- Calories
- 144
A flavorful combination of sweet red peppers, tomatoes and garlic in a warming, slow-cooked soup. The sugar helps balance the acidity of the tomatoes, so don't leave it out.
recipe updated Feb 23, 2022
Ingredients
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- Onion
- 1
-
- Red bell pepper
- 1
-
- Tomato
- 680 g
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- Garlic clove
- 1
-
- Balsamic vinegar
- as needed
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- Olive oil
- 2 tablespoons
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- Vegetable stock
- 600 ml
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- Tomato paste
- 1 tablespoon
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- Superfine sugar
- 2 teaspoons
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- Balsamic vinegar
- 1 tablespoon
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- Salt & pepper
- as needed
Tools
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Stove
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Stick blender
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Slow cooker
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Large cast iron skillet
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Slow cooker bowl
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Medium bowl
Step preview
- Heat olive oil in a clean large cast iron skillet
- Add onion and fry until softened
- Stir in red bell pepper, tomato and garlic clove
- Fry for 2 min
- Add vegetable stock, tomato paste, superfine sugar and balsamic vinegar to the large cast iron skillet
- Season with salt & pepper
- Bring to a boil, stirring
- Transfer content of large cast iron skillet to slow cooker bowl and cover
- Cook in slow cooker until tender - 3 hr, high heat
- Purée with stick blender
- Season to taste
- Transfer soup to 4 medium bowls
- Drizzle with balsamic vinegar
- Serve