Tomato and Red Pepper Soup

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recipe by Octopus Publishing

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

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 Oct 8, 2019


  • Onion icon
    1 (140g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Tomato icon
  • Garlic clove icon
    Garlic clove
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Vegetable stock icon
    Vegetable stock
    2.5 cups (600ml)
  • Tomato paste icon
    Tomato paste
    1 tbsp (16g)
  • Superfine sugar icon
    Superfine sugar
    2 tsp (8g)
  • Balsamic vinegar icon
    Balsamic vinegar
    1 tbsp (about 15ml)
  • Salt & pepper icon
    Salt & pepper
    as needed


  • 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. Add olive oil to a clean large cast iron skillet
  2. Heat
  3. Add onion to the large cast iron skillet
  4. Fry until softened
  5. Stir in red bell pepper, tomato and garlic clove the large cast iron skillet
  6. Fry - approx 2 min
  7. Pour vegetable stock into the large cast iron skillet
  8. Add tomato paste, superfine sugar and balsamic vinegar to the large cast iron skillet
  9. Transfer content of large cast iron skillet to slow cooker bowl and cover
  10. Add salt & pepper to the large cast iron skillet
  11. Boil
  12. Cook soup in slow cooker until tender - 3 hr, high heat
  13. Purée with stick blender
  14. Season to taste
  15. Transfer soup to 4 medium bowls
  16. Drizzle with balsamic vinegar
  17. Serve
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