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Tomato and red pepper soup recipe

Tomato and red pepper soup recipe

56 ratings

This substantial tomato soup has a real Tex Mex twist, with tomatoes, peppers, kidney beans and warming spices guaranteed to fill everyone up and satisfy any takeaway cravings. Set a handful of kidney beans aside for a topping along with some chopped parsley. See method

  • Serves 4
  • 5 mins to prepare and 50 mins to cook
  • 166 calories / serving
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, finely chopped
  • 400g red pepper, deseeded and finely chopped
  • 1tsp paprika
  • 1 sprig thyme
  • 1 x 400g can chopped tomatoes
  • 1 x 400g red kidney beans, drained
  • 1 litre vegetable stock
  • salt
  • pepper
  • 2tbsp parsley
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    5g 7%
  • Saturates

    1g 6%
  • Sugars

    14g 15%
  • Salt

    3.2g 53%

of the reference intake
Carbohydrate 24.9g Protein 7.2g Fibre 9.2g


  1. Heat the oil in a pan and cook the onion slowly until softened and deep gold. Add the garlic and pepper and cook for about five minutes until softened. Stir in the paprika and thyme.
  2. Pour in the chopped tomatoes and most of the kidney beans, reserving a few for garnish. Add the stock, bring to the boil and simmer for 20-30 minutes until thickened. Liquidise in a blender until smooth, then return to the heat and season. Serve garnished with the reserved kidney beans and chopped parsley.

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