Tomato and Red Pepper Soup with Pesto

Name: Tomato and Red Pepper Soup with Pesto
Yield: Serves 2 as a main or 4 as a starter
Ingredients: 1 onion, chopped; 2 tablespoons olive oil; 1 teaspoon dried mixed herbs; 2 garlic cloves, crushed or chopped; 2 red (bell) peppers or 2 roasted red (bell) peppers from a jar; 50 g (1¾ oz) pesto, to serve; 1 teaspoon smoked paprika; 1 × 400-g (14-oz) tin chopped tomatoes or plum tomatoes; 1 vegetable stock cube

Preparation info

Serves
2
as a main or 4 as a starter

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

It’s always useful to have a quick soup recipe up your sleeve, whether it’s for a quick lunch or a dinner-party starter. This one is super speedy can be made even simpler by using roasted red (bell) peppers from a jar. I’ve topped this soup with a pesto, which just makes the whole thing pop with a lovely flavour boost.

Ingredients

2 red (bell) peppers or 2 roasted red (bell) peppers from a jar
2 tablespoons olive oil

Method

Blister the red peppers over the flame of a gas hob (stovetop). Alternatively, cut the peppers in half and grill them skin side up under a hot grill (broiler). Once the peppers are completely blackened, pop them inside a reusable sandwich bag or into a bowl and cover with a wax wrap or silicon cover (I try to avoid using clingfilm/plastic wrap whenever possible). When the peppers are cool enoug