Upload picture
Upload picture
Print to PDF

Print recipe

Tomato and red pepper soup



8 portion(s)

  • 2 onions
  • 2 garlic cloves
  • 2 red peppers
  • 20 g red lentils
  • 1 vegetable stock cube (for 0.5 l)
  • 1 cans tomato, tinned
  • 420 g water
  • 20 g olive oil
  • Salt & Pepper

Tomato and red pepper soup


Recipe's preparation

  1. Place the onions and garlic cloves and quartered peppers in the bowl.
    Chop 4 sec/speed 5.
    Add olive oil.
    Saute 5 min/105C/speed 1.
  2. Add the vegetable stock, ground lentils, tinned tomatoes and water.
    Simmer for 15 mins/100C/speed 2.
    Puree 40sec/Speed 10.

Accessories you need



- I tend to leave the measuring cup on as it does it splash and can otherwise paint my kitchen !
- for extra creaminess without the cream, you can add a handful of white rice at step 2 (tip from Jamie Oliver)
- this soup freezes beautifully. I ladle it into muffins tins, leave them to set in the freezer then pop them in a zip bag. I find 2 or 3 muffin-size pieces equal 1 portion.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.