Creamy Pepper & Tomato Soup

A deliciously sweet and warming soup with the creaminess of our Greek Style yogurt.

  • 45 mins
  • Serves 4
  • Vegetarian
  • Beginner


  • 5 ripe tomatoes, halved
  • 2 red bell peppers, deseeded and quartered
  • 1 red onion, quartered
  • 2 garlic clove
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp tomato puree
  • ½ tsp paprika
  • 300ml/10½floz vegetable stock
  • 200g/7oz Greek Style Natural Yogurt
  • 1-2tbsp fresh parsley


  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Put the tomatoes, red peppers, onion and garlic in a baking dish. Drizzle over the olive oil and mix well. Bake in the oven for 25-30 minutes until softened and lightly charred.
  3. Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and yogurt. Process until smooth.
  4. Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley.
  5. Serve straight away. The soup will keep in the fridge for 1-2 days though.

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