Creamy Tomato & Red Bell Pepper Soup

Creamy Tomato & Red Bell Pepper Soup

This heart-warming, creamy soup is a one pot wonder! A perfect pick-me-up for those cooler winter nights ahead. Tomatoes not in season? Not to worry, this recipe uses a can of tomatoes instead!


  • 2 Tbsp olive oil
  • 1 red pepper, peeled and roughly chopped                                 
  • 1 carrot peeled and roughly chopped
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped ½ stick celery, chopped    
  • 1-2 Tbsp fresh herbs like rosemary/basil, chopped                   
  • 14 ounce can of tomatoes        
  • 2 Tbsp tomato paste
  • 1 ½ cup (350ml) vegetable stock
  • Salt and pepper
  • EasiYo Greek Style Plain 2% Yogurt to serve
  • Fresh herbs to garnish


  1. Heat oil in a saucepan. Add the vegetables and herbs and cook on medium heat for 5 mins, stirring occasionally.
  2. Add the can of tomatoes, tomato paste and vegetable stock. Cover and cook for 25 mins until the vegetables are very tender.
  3. Pour the soup into a blender and blitz until smooth and season with salt and pepper.
  4. Pour into bowls and garnish with a swirl of yogurt and garnish with fresh herbs.
  5. Serve with fresh bread or toast