Tomatoblend and roasted pepper soup with Italian herbs

  • 2 persons
  • 10 min.


  • 550 g Tomatoblend
  • 1 jar of roasted peppers
  • 1 tbsp of Italian herbs
  • Fresh basil
  • Optional: vegetable stock (if the soup is too thick).


1. Finely chop the roasted peppers.
2. Pour the Tomatoblend into a saucepan and add the chopped roasted peppers.
3. Warm the mixture on medium-high heat. Add the Italian herbs and heat the mixture through.
4. Purée the soup with a hand blender. If the soup is too thick, you can add a splash of hot water or stock to taste.
5. Garnish with a sprinkling of basil leaves.

The tasteful and versatile tomato base

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