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Tomato and Red Pepper Soup

The freshest ingredients of the summer go perfectly together in this soup. Use basil pesto instead of basil chiffonade for a fuller meal.

Serving size: make 6 cups

Prep time: 20 mins

Cook time: 40 mins


2 medium yellow onions

2 large red bell pepper

3 large cloves garlic, peeled and mince

1 tsp fresh thyme leaves

1 pound fresh tomatoes

Sea salt

Freshly ground black pepper

1⁄4 cup fresh basil leaves(chiffonade)


1- Place the onions and bell peppers in a large saucepan, and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.

2- Add the garlic and thyme and cook for another minute, then add the tomatoes and cook, covered, for 20 minutes.

3- Purée the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.

4- Season with salt and pepper to taste, and serve garnished with the basil.

Look for the FIBRE!

We only eat 10-18grams/day of fibre in a western diet.

Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.

Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.

Daily Fibre Intake
Download PDF • 1.29MB

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