5:2 Roasted Pepper & Tomato Soup recipe

  • Serves 10
  • 30 mins to prepare and 45 mins to cook
Add this recipe to your binder.
Customer recipe by DJ Fuller
Added 42 months ago

Roast peppers under grill, turn often until skins blackened and interiors soften. Take out and put in paper bag, seal and allow to rest for at least 30 min. Peel skins.

Peel onion and chop. Also chop tomato and celery.

Brown onions in large pot. Add celery, carrots, garlic, tomatoes and bouillon. Simmer until tender.

Peel peppers, remove seeds and blend. Add small amounts of cooked vegetables from broth and a little liquid.

Once blended, return to pot, heat and simmer. If necessary add remaining water and simmer gently. Stir in milk and heat for 20 more minutes.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

Email recipe details
Print recipe
  • 2 C beef tomatoes
  • 2 red pepper
  • 1 C celery
  • 1 Red onion
  • 2 Carrots
  • 2 C Semi skimmed milk
  • 2 C water
  • 4 C Vegetable bouillon
  • 2TBS olive oil
  • 3 Garlic cloves
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.