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Home » Recipes

Red Pepper and Tomato Soup (Thermomix - TM6 only)

Published: Nov 6, 2020 · Modified: Nov 8, 2024 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 2 Comments

Red pepper and tomato soup in a blue patterned soup bowl with mustard napkin and soup spoon on the side.
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This is the first time David's made this red pepper and tomato soup in our Thermomix. The soup is a delicious, healthy option and has a wonderfully smooth consistency due to the blend mode in the TM6 model.   Adding the optional cayenne pepper gives a lovely warming taste to the soup...definitely a winner for a cold day!

The small amount of lentils that are ground first, are used for thickening the soup.   

If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.

Tips

  • Herbs and spices - enhance the flavour of this red pepper and tomato soup by adding fresh herbs like basil, thyme or oregano. Instead of the optional cayenne pepper, you could add a sprinkle of smoked paprika or chilli flakes for a bit of heat.
  • NOTE: This recipe is made in the TM6 model of Thermomix as it uses the blend mode.

Featured Comment

"Served it when my husband WFH with avocado and wholemeal toast, thoroughly enjoyed"

⭐⭐⭐⭐⭐

FREQUENTLY ASKED QUESTIONS

Can I make this recipe in earlier Thermomix models (TM5 or TM31)?

While this recipe is designed for the TM6, you can still make it in earlier models like the TM5 or TM31. Just adjust the cooking time and blend manually, as the TM5 and TM31 may not have the same built-in cooking programs. Ensure to blend in stages for safety when handling hot liquids.

Can I roast the peppers and tomatoes before making the soup?

Yes! Roasting the red peppers and tomatoes before blending will give the soup a richer, sweeter flavor. Roast them in the oven at 200°C (400°F) for 20-25 minutes, then add to the Thermomix as per the recipe.

How do I store leftover soup?

Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. When reheating, simply use the Thermomix or reheat on the hob, adding a little water or stock, if needed, to adjust the consistency.

Can I add other vegetables to the soup?

Absolutely - you can add vegetables like carrots or courgettes to the soup for extra flavour and nutrition. Just be sure to adjust the cooking time based on the vegetables used.

Can I make this soup ahead of time?

Yes - this soup can be made ahead of time and stored in the fridge or freezer. It reheats well, making it a great option for meal prep or a quick lunch during the week.

What can I serve with red pepper and tomato soup?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a side salad for a complete meal. You can also top the soup with croutons, fresh basil, or a swirl of cream for added texture and flavour.

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How to make this Red Pepper and Tomato Soup

Recipe on UK Cookidoo

Red Pepper and Tomato Soup (TM6)

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

  • 40g lentils 
  • 2 cloves garlic 
  • 50g onions, quartered
  • 200g red peppers, quartered (2 peppers)
  • 50g olive oil 
  • 400g ripe tomatoes, cut in pieces (2cm)
  • 400g water 
  • 1 vegetable stock cube (for 0.5l), crumbled
  • 1 tsp fine sea salt, or to taste
  • 0.5 tsp ground black pepper, plus extra for sprinkling
  • 0.25 tsp ground cayenne pepper (optional - see Tips)

Instructions

  1. Place the lentils in the mixing bowl and grind 20 seconds/speed 10. Transfer to a bowl and set aside.
  2. Place the garlic, onions, red peppers and oil in the mixing bowl then chop 2 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 5 minutes/100C/speed 1.
  3. Add the tomatoes, water, vegetable stock, reserved ground lentils, salt, pepper and cayenne pepper (if using), cook 14 minutes/100C/speed 2.5 then start Blend/1 minute.
  4. Divide between serving bowls and serve sprinkled with pepper.

Non-Thermomix Instructions

I'd suggest the recipe can easily be made using a grinder, chopping board, knife, large soup or casserole pot, the hob and a stick blender or liquidiser.  My suggestions are as follows: 

NOTE: you’ll need to have a grinder in order to be able to grind the lentils. Alternatively, if you cook the soup for around 30 minutes at step 3, this will cook the whole lentils prior to the soup being blended.

  1. If you have a grinder, grind the lentils for 20 seconds. Transfer to a bowl and set aside.
  2. Finely chop the garlic, onions and red peppers. In a large soup or casserole pot, heat the olive oil on a medium heat and add the chopped garlic and vegetables.  Cook for 5 minutes, stirring frequently.
  3. Add the tomatoes, water, vegetable stock, reserved ground lentils (or whole lentils if you’re unable to grind them), salt, pepper and cayenne pepper (if using). Bring to a simmer and cook for 14 minutes if the lentils are ground, or 30 minutes if using the lentils whole. Blend for 1 minute using a stick blender or liquidiser on high.
  4. Divide between serving bowls and serve sprinkled with pepper.

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Red pepper and tomato soup in a blue patterned soup bowl with mustard napkin and soup spoon on the side.
5 from 1 vote

Red Pepper and Tomato Soup (Thermomix - TM6 only)

By: Deborah
This red pepper and tomato soup is a delicious, healthy soup made easily in the Thermomix TM6. Perfect for a quick lunch or dinner.
PREP: 10 minutes minutes
COOK: 20 minutes minutes
TOTAL: 30 minutes minutes
Course: Lunch, Soup, Starter
Cuisine: British
Servings: 4 people
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Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

  • 40 g (1.4 oz) lentils
  • 2 cloves garlic
  • 50 g (⅓ cup) onions quartered
  • 200 g (7.1 oz) red peppers quartered (2 peppers)
  • 50 g (3 ½ tbsp) olive oil
  • 400 g (14 oz) ripe tomatoes cut in pieces (2cm)
  • 400 g (1 ¾ cups) water
  • 1 vegetable stock cube (for 0.5l), crumbled
  • 1 tsp fine sea salt or to taste
  • 0.5 tsp ground black pepper plus extra for sprinkling
  • 0.25 tsp ground cayenne pepper optional

Instructions

  • Place the lentils in the mixing bowl and grind 20 seconds/speed 10. Transfer to a bowl and set aside.
  • Place the garlic, onions, red peppers and oil in the mixing bowl then chop 2 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula then sauté 5 minutes/100C/speed 1.
  • Add the tomatoes, water, vegetable stock, reserved ground lentils, salt, pepper and cayenne pepper (if using), cook 14 minutes/100C/speed 2.5 then start Blend/1 minute.
  • Divide between serving bowls and serve sprinkled with pepper.

Notes

  • Herbs and spices - enhance the flavour of this red pepper and tomato soup by adding fresh herbs like basil, thyme or oregano. Instead of the optional cayenne pepper, you could add a sprinkle of smoked paprika or chilli flakes for a bit of heat.
  • NOTE: This recipe is made in the TM6 model of Thermomix as it uses the blend mode.
  •  
 
Recipe on UK Cookidoo
Red Pepper and Tomato Soup (TM6)
 
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Nutrition

Calories: 188kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 765mg | Potassium: 468mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2456IU | Vitamin C: 80mg | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS easy soup recipe, freezable, healthy soup, make ahead, quick soup, red peppers, Thermomix, tomatoes
Tried this recipe?Please consider Leaving a Review!

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Comments

  1. Bos says

    October 04, 2023 at 12:28 pm

    5 stars
    Went perfectly the first time but this time I think I must've added slightly too much water...any ideas? Should still be ok just a bit thinner than last time.
    Served it when my husband WFH with avocado and wholemeal toast, thoroughly enjoyed

    Reply
    • Deborah says

      October 04, 2023 at 12:51 pm

      Thanks for your comment, I'm glad you enjoy the soup. In order to thicken it a bit, heat the soup on the hob until it reaches a steady simmer. Mix 1 tbsp of cornflour with 1 tbsp of water in a small bowl. Slowly pour the cornflour mixture into the hot soup, constantly stirring as you do. You may not need all of the mixture – just use as much as you need until the soup has thickened slightly. You may actually find you need more. Check the seasoning of the soup once you've got it at the desired consistency.

      Reply

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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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