Super Simple Soup!

Gluten Free, Dairy Free, Low FODMAP Friendly

Servings: 2

Approx. time: 15 minutes


  • 1 tin of chopped tomatoes
  • 2 large roasted red peppers (from a jar)
  • 1/2 chicken stock cube*
  • 1/2 cup water
  • Tsp crushed black pepper

Optional extras:

  • Hand full fresh / tsp dried basil
  • Mixed toasted seeds
  • Lactose free cream


This soup is super easy and quick to make. Sure, I could make it with fresh tomatoes and roast the peppers myself but sometimes I don’t have the time or even the motivation to do it from scratch. This is something that can be whipped up in 10-15 minutes, is nutritious, tasty, and can help stop you reaching for the bad foods when there no meal prepared.

IMG_20180304_144204 (2)


  1. Put the tinned tomatoes into a large pan and turn the heat on to high.
  2. Remove two large roasted red peppers from the jar and drain off the excess oil before roughly chopping them and adding to the pan.
  3. Dissolve 1/2 a vegetable stock cube in 1/2 cup of hot water and add it to the soup.
  4. Bring the soup to the boil before turning it to a low-medium heat and leaving it to simmer for 10 minutes.
  5. Turn the heat off and mix in a small bunch of fresh basil or a tsp of dried basil, if you want. Add the pepper and mix.
  6. Liquidise the soup
  7. Serve as desired – I like to add toasted seeds to my soup to give them a bit of a bite. I had some cream left over from another dish to I added a tablespoon for a creamier taste.

red peppers


These are the brand of roasted peppers I normally use but there are a few different ones and they all work well.

It is lovely and warming for a lunch on a cold winter’s day or makes a stress-free starter for a dinner party.




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