Hot ‘n’ spicy roasted red pepper & tomato soup

Whizz up this warming and vibrant soup in 10 minutes for a filling veggie supper, rich in vitamin C

  • Prep:5 mins
    Cook:5 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 631
  • fat 48g
  • saturates 5g
  • carbs 23g
  • sugars 12g
  • fibre 5g
  • protein 23g
  • salt 3g


  • 290g roasted red peppers, drained
  • 270g cherry tomatoes, halved
  • 1 garlic clove, crushed
  • 1 vegetable stock cube
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 4 tbsp ground almonds


  1. Put the roasted red peppers in a blender with the cherry tomatoes, garlic, vegetable stock cube, 100ml water, paprika, olive oil and ground almonds. Blitz until smooth, season well and heat until piping hot before serving.

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