Tomato And Pepper Soup


This delicious tomato and pepper soup is made with only a few ingredients and can be ready within half an hour. An easy vegetarian soup which is full of flavour.

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Tomato and pepper soup
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-31, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-06-2022

30 minutes 4 people Lunch
Tomato and pepper soup


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  • 1 kg tomatoes
  • 1 red bell pepper
  • 1 onion
  • 2 garlic cloves
  • 700 ml vegetable stock
  • small handful of fresh basil
  • salt and pepper to taste
  • olive oil
  • optional: splash of cream
Tomato and pepper soup ingredients
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Kitchen equipment

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  • medium pan
  • medium bowl with ice cubes
  • skimmer
  • small sharp knife
  • chopping board & chef's knife
  • wooden spoon
  • stick blender or regular blender

Tomato And Pepper Soup

30 minutes 4 people Lunch

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Preparation – 15 minutes

Fill a medium saucepan with water and bring to a boil. Remove the cores from the tomatoes and cut an x at the bottom with a sharp knife. Fill a bowl with cold water, adding ice cubes if available.

Submerge the tomatoes in the boiling water for about 20 seconds, then immediately transfer them to the iced water. You can now easily skin them by removing the skin with a small knife. Once skinned, roughly chop the tomatoes.

Remove the seeds from the pepper and cut it into pieces. Peel the onion and garlic cloves and roughly chop them as well.

Tomato and pepper soup
Tomato and pepper soup

Finishing the paprika tomato soup – 15 minutes

Heat a dash of olive oil in the same pan you used to skin the tomatoes. Sauté the onion and garlic for a few minutes. Add the red pepper and fry, briefly, then add the tomato pieces.

Set aside a few basil leaves for garnish. Pour in the vegetable stock along with a few sprigs of basil. Bring to the boil and let the soup simmer until the pepper and onion have softened.

Remove the basil sprigs from the soup and purée until the soup is smooth. You can do this with a stick blender or regular blender.

Season the soup with salt and pepper and serve garnished with a little cream and fresh basil leaves. Delicious with olive bread, enjoy!

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Tomato And Pepper Soup: frequently asked questions

Do I have to skin the tomatoes first?

You don't have to skin the tomatoes first, if you don't mind the skins in the soup.

Can I use canned tomatoes?

You can use canned tomatoes, but these often have less flavour.