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½ tbsp extra virgin olive oil, plus extra for drizzling
1 red onion, finely chopped
- 2
garlic cloves, roughly chopped
- 6
large tomatoes, roughly chopped
- 200 g
(7oz) roasted red peppers, roughly chopped
- 600 ml
(1 pint) hot vegetable stock
Large handful fresh basil, roughly chopped
A little cream for drizzling, optional
- Step 1
Heat the oil in a large pan over a medium heat. Add onion and cook for 5min until softened. Stir in the garlic and tomatoes and cook for 5min.
- Step 2
Spoon tomato mixture into a blender, then add peppers, stock and most of the basil. Blend until smooth, then check the seasoning. Reheat in a pan if necessary. Ladle into warmed soup bowls, then drizzle with oil and cream, if using. Garnish with remaining basil and black pepper. Serve immediately with crusty bread.
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Per Serving:
- Calories: 67
- Total carbs: 9 g
- Sugars: 7 g
- Total fat: 3 g
- Saturated fat: 1 g

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
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