Roasted red pepper and tomato soup

I can’t believe I am making tomato soup in June!!! The weather in Scotland is rotten just now and all I fancy eating is porridge and soup! Unfortunately I didn’t have many of the fresh veg needed for this soup but I found the bits in the larder and it tasted amazing!

Serves 2 (or 1 bowl of soup and 1 portion of pasta sauce the next day!)


30 minutes


4 spring onions (green parts only)

1 tin chopped tomatoes

2 roasted peppers (from a jar)

2 tsps. sun-dried tomato pesto

100ml gluten free vegetable stock (add a bit more if you like a thinner soup)

1 tbsp. garlic-infused olive oil

1 tsp. paprika

Salt and pepper to taste


Gently fry the chopped spring onions in garlic oil until soft. Then add the roasted peppers, paprika and sun-dried tomato pesto and mix well. Leave to cook gently for 5 minutes.

Then add the chopped tomatoes and vegetable stock, bring to the boil then leave to simmer for 20 minutes.

Serve with a big chunk of Warburtons Gluten Free Tiger Loaf and cheese!



Related Post

Leave a Reply

Your email address will not be published. Required fields are marked *