I know I say this about many recipes, but Tomato and Red Pepper Soup is hands down one of my favourite soups. I love it just as it is, or as a base where I can add little extras to change the taste slightly. For example, when I’m in the mood for a bit of spice, I might add in a fresh red chilli, or a pinch of dried chilli flakes.
I love using tomatoes on the vine, but as an alternative I sometimes use plum tomatoes, or even tinned tomatoes work well. Lots of people ask me if I remove the skin from tomatoes before adding them to a soup – I don’t. The main reason I don’t remove the skin is that I really can’t be bothered (!) – but also, so much of the goodness is in the skin, why take it off? If you are worried about bits of skin in a smooth soup you needn’t be. If you are using a soup maker it will blend it up so smoothly, you won’t have any bits (unless you use the chunky setting of course!)
Side Note: You can of course make this recipe in a saucepan on the hob and just use a hand blender at the end, or wait for it to cool down and blend it up in a high speed blender. If however you are interested in getting a soup maker, you can take a look at my soup maker buying guide. If you still have any questions please feel free to drop a comment below or send me an email.
Adding in the red lentils is optional. I occasionally add them in to thicken up a soup, they work really well! Lentils are a great option if you don’t want to use potatoes or cream to thicken up a soup.
Another optional step is sautéing the onions and garlic. If your soup maker doesn’t have a sauté function you can skip this step and just add everything into the soup maker at once and set it off on smooth. When I sauté I tend to use a little olive oil.
I hope you enjoy this recipe – let me know in the comments if you make it! You can also find some more soup maker recipes here.
If you would like to join a friendly bunch of soup makers and get some more soup recipe inspiration please feel free to join us over on my private Facebook group.
Tomato and Red Pepper Soup
Tomato and Red Pepper Soup is a lovely and nutiritious soup to make. The addition of red lentils turns this into a thicker and more filling meal.
Ingredients
- 6 tomatoes on the vine, chopped
- 2 red peppers, deseeded and chopped
- 1 clove garlic, crushed
- 1 onion, chopped
- 100 g red lentils, rinsed
- 800 ml vegetable stock
Instructions
- Optional: saute the onions and garlic in a little oil.
- Add all the ingredients to your soup maker and stir all the ingredients together to make sure nothing is stuck to the base.
- Set the soup maker off on smooth.
Notes
You can use your favourite tomatoes, they don't need to be on the vine. Plum tomatoes as well as tinned tomatoes can be a good substitute.
Extras: For a spicy twist this soup also tastes great with a chopped red chilli thrown in!
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 162Sodium: 814mgCarbohydrates: 31gFiber: 11gSugar: 10gProtein: 9g