red pepper tomato soup

Recipe by czechlenka

  • Time needed: 20-30 mins
  • Calories per serving: 180
  • Servings: 2
  • Difficulty: 1
  • Rating: 5.00 based on 2 reviews

easy lunch, serves 2


• 1 tsp coconut oil
• 3 red peppers, chopped
• 1 carrot, chopped
• 4 medium size tomatoes, chopped
• 1 vegetable stock cube
• herbs of Provence


Put tomatoes in a pan, pour over boiling water and let sit for 5 mins. Take one tomato out at a time and peel the skin.
Fry the carrot in the oil for 3 mins in a medium pan, add peppers and fry for further 3 mins. Pour in 3/4 litter of water, add tomatoes, stock cube and herbs, cover and bring to boil. Let simmer until all soft. Puree with a hand held mixer.

2 reviews for “red pepper tomato soup”

  • review by:

    This is a great recipe I thickened it with some cornflour as it was a thin

  • review by:

    I just made this soup but put in one dl red lentils and it became thick and nice. I served it with some finechopped kale for extra vitamins and iron.

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