Tomato and Red Pepper Soup

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    3hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    192

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 May 10, 2019

Ingredients

  • Olive oil icon
    Olive oil
    30ml
  • Onion icon
    Onion
    140g
  • Red bell pepper icon
    Red bell pepper
    150g
  • Tomato icon
    Tomato
    680g
  • Garlic clove icon
    Garlic clove
    6g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Tomato paste icon
    Tomato paste
    16g
  • Superfine sugar icon
    Superfine sugar
    8g
  • Balsamic vinegar icon
    Balsamic vinegar
    15ml
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Stick blender
  • kCook icon Slow cooker
  • kCook icon Large cast iron skillet
  • kCook icon Slow cooker bowl
  • kCook icon Medium bowl

Step preview

  1. Prep and set aside onion: chopped
  2. Prep and set aside red bell pepper: cored, seeded & diced
  3. Prep and set aside tomato: chopped
  4. Prep and set aside garlic clove: finely chopped
  5. Prep and set aside balsamic vinegar
  6. Get a clean large cast iron skillet
  7. Add olive oil
  8. Heat
  9. Add prepared onion
  10. Fry until softened
  11. Stir in prepared red bell pepper
  12. Stir in prepared tomato
  13. Stir in prepared garlic clove
  14. Fry - approx 2 min
  15. Pour vegetable stock
  16. Add tomato paste
  17. Add superfine sugar
  18. Add balsamic vinegar
  19. Transfer content of large cast iron skillet to slow cooker bowl and cover
  20. Add salt & pepper to a large cast iron skillet
  21. Boil
  22. Cook soup in slow cooker until tender - 3 hr, high heat
  23. Purée with stick blender
  24. Season to taste
  25. Transfer soup to 4 medium bowls
  26. Drizzle with prepared balsamic vinegar
  27. Serve
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