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Tomato and Roasted Pepper Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This soup is a real winter warmer!

This soup is a real winter warmer!

Ingredients

Serves: 3 generously

Metric Cups
  • 1 onion (peeled and chopped)
  • 4 tablespoons olive oil
  • 1 clove garlic (peeled and finely chopped)
  • 750 millilitres vegetable stock
  • 400 grams tomatoes
  • 1 sprig thyme
  • 1 teaspoon tomato puree
  • 1 pinch of ground cinnamon
  • 2 red peppers (roasted, de-skinned and roughly chopped)
  • 1 teaspoon lime juice
  • 1 onion (peeled and chopped)
  • 4 tablespoons olive oil
  • 1 clove garlic (peeled and finely chopped)
  • 26 fluid ounce vegetable broth
  • 14⅛ ounces tomatoes
  • 1 sprig thyme
  • 1 teaspoon tomato puree
  • 1 pinch of ground cinnamon
  • 2 red bell peppers (roasted, de-skinned and roughly chopped)
  • 1 teaspoon lime juice

Method

Tomato and Roasted Pepper Soup is a community recipe submitted by Jennypen and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Saute onion in oil for about 10 mins. Add garlic and saute for 1 min.
  • Add stock, thyme, tomatoes, puree, cinnamon and some salt and pepper. Bring to the boil. Reduce to simmer for 20 mins.
  • Stir in roasted peppers and then blend soup.
  • Add lime juice and taste for seasoning!
  • Saute onion in oil for about 10 mins. Add garlic and saute for 1 min.
  • Add stock, thyme, tomatoes, puree, cinnamon and some salt and pepper. Bring to the boil. Reduce to simmer for 20 mins.
  • Stir in roasted peppers and then blend soup.
  • Add lime juice and taste for seasoning!
  • Additional Information

    This soup is delicious served with tomato bread!

    This soup is delicious served with tomato bread!

    Tell us what you think