This fresh, lightly spiced, vibrant tomato and red pepper soup is velvety smooth and so easy to make using this easy soup maker recipe. Bursting with flavour and so healthy.
Soup maker tomato and red pepper soup
This soup maker tomato and red pepper soup is just bursting with everything good. Full of flavour and so colorful it almost glows, you can almost taste the sunshine in this easy recipe.
See also
- Tomato and red pepper soup – a traditional method with roasted vegetables for plenty of flavour
- Celery is delicious in soup – get the recipe for celery soup in a soup maker
- Carrot and coriander soup in a soup maker, fragrant, vibrant and so light
Love Your Soup Maker?
- All my soup maker recipes in one place!
- Soup maker hints and tips to get the best from your gadget
This is the soup maker version of my more traditional stove top tomato and red pepper soup, but quicker and after the first few minutes, hands off. There’s barely any preparation to do.
I have spiced it up a little and focussed on store-cupboard ingredients and long-lasting vegetables to make it even more fuss free, quicker and perhaps even better than the original.
This is an adaptable recipe. Change the spices and herbs around the way you like them.
If you have one of the more powerful soup makers, you can get a creamy texture without the potato and it’s certainly velvet smooth in my Ninja soup maker. If not, the potato helps to create a lovely creamy feel without the need to add any dairy.
Why make tomato and red pepper soup in the soup maker?
- Hands-off recipe – with minimal preparation, the soup maker does all the work.
- Full of flavour and bursting with antioxidants
- Store-cupboard recipe – no need to go to the shops!
- Adaptable – adjust the spices the way you like them
- Perfect for bulk cooking – a modern soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions!
Soup maker tomato and red pepper soup – ingredients
- Roasted red peppers – these are a wonderful store-cupboard standby. Someone else has done all the work for you and not only that but they often work out cheaper than fresh peppers. The jar I had contained 6 large peppers. I prefer the ones that come in vinegar rather than (cheap refined) oil.
- Canned tomatoes – these vary a lot. I find it is worth paying a little more for decent tomatoes that don’t have the metallic flavour that you find in some of the cheaper versions. But equally you do not need the most expensive.
- Onion – one regular brown onion, or you can use a red onion or a handful of shallots.
- Celery – good for a savoury base, but you can leave it out if you can’t tolerate it
- Potato – to thicken the soup and give it a creamier texture
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance but can just throw a stock cube in as this is a blended sop.
- Spices – turmeric and garam masala for warmth and some garlic granules to save peeling a clove of garlic!
- Olive oil – I like an unrefined extra virgin olive oil
- Herbs – thyme or rosemary for a touch of Mediterranean sun. Alternatively use a little pizza seasoning.
How to make tomato and red pepper soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker tomato and red pepper soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. You don’t need to make them look pretty or spend much time chopping as this is a blended soup.
- Peppers – drain, rinse and roughly chop
- Onion – top, tail, peel and cut into quarters
- Celery – trim and cut into 2″ pieces
- Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin.
Step Two – Put the onion in the soup maker and pulse briefly. Then scrape any onion off the sides to the bottom of the jug.
Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length until the onion is translucent and fragrant. Cooking time will vary according to the model of soup maker.
If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.
Step Three – Add the rest of the ingredients. Half fill the empty tomato can with water and swill it round before adding to the jug to almost but not completely cover the vegetables. Add a little more water if necessary.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much will dilute the flavour.
Step Four – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! This will take about half an hour depending which model of soup maker you have.
Step Five – At the end of a smooth soup cycle, the machine will carry out one last long blend process and the soup will be ready. Taste and adjust the seasoning if necessary. If you want to thin the soup can you do so with a little extra water.
Serving suggestion
I like to garnish soup. You can have a lot of fun with this and can do whatever you like.
I usually choose some fresh herbs (such as the parsley shown in the photographs), and some toasted seeds to sprinkle over the top.
You can swirl a little cream on top or dot with olive oil.
Serve with your favourite homemade bread.
Variations
- A squeeze of lemon works as a flavour enhancer in the same way as salt.
- Make it richer by adding a knob of butter.
- Vary the herbs and spices to taste. You could opt for paprika instead of garam masala if you prefer, or add a little chilli.
Storage
Fridge – Allow your soup maker tomato and red pepper soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. I find that with soup maker soups they can separate as they defrost and will need a good stir as they are reheated.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- If your soup maker doesn’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker. If you decide to skip the sauté stage, don’t leave the oil out. You will miss it if you do.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
Is a soup maker worth it?
I am going to fess up and say that I originally thought that a soup maker really was a waste of time and counter space. Why on earth would you need one when a pan and a cheap stick blender would do the job just as well?
My friend Sue, on the other hand, has long raved about her soup maker. In fact, hers gets such heavy use that she has replaced it several times over the years.
So eventually, I gave in and bought one. After much research, I bought my current Ninja Soup Maker and you know what? I LOVE it! It was expensive but has replaced my even more expensive power blender. I have found it to be worth every penny.
Why I love my soup maker
- It is huge. It will make 1.7 litres of hot soup and even more of a cold liquid.
- It is so powerful and comes to the boil in a few minutes, even when full.
- The blending is amazing. Soups are velvet smooth and it is as good as a power blender costing 3 or 4 times the price. It is also great for crushing ice (hello, cocktails!).
- It has a sauté function so will fry onions, which means you get a better flavoured soup.
- It is adaptable with programmes for chunky soup, smooth soup, hot and cold drinks, sauces and dips. You can even make jam in it!
- It has a self-clean cycle. You rinse it, add warm water and a little washing-up liquid, and let it do its thing. I then give it another rinse and leave upside down to dry.
- Once you have started the cycle, it is fully automated and it will turn itself off, or keep warm. There is no need to set a kitchen timer or risk forgetting about a pan on the stove. This is great if you are easily distracted. This is especially handy for older teens who, if they’re anything like the ones I know, might wander off and forget about it.
FAQS
As long as the skins are clean and fairly thin, I don’t bother. It’s all extra fibre, you don’t notice it in a blended soup, and you maximize the nutrition by leaving the skin on.
You do need to chop the vegetables up into chunks before adding, as the soup maker cannot handle a whole potato. You can be very rough and ready, though, so you really don’t need to spend much time on this.
I think it is worth it as you get great results for very little effort and crucially, you can walk away and leave it to do the work unattended.
Whether it is cheaper to run probably depends on the recipe, as some soups are quick to make in a saucepan and some take quite a long time. It certainly won’t cost you more to use the soup maker and for some soups it will be cheaper.
No soup maker? No problem!
- Take it easy wth this “dump and start” slow cooker tomato soup.
- Cauliflower cheese soup is a hug in a bowl.
- Guaranteed to cheer you up on the dullest days this roast tomato soup is always a winner.
More soup recipes
- If you love this recipe, here are all my tomato soup recipes.
- Find more soup maker recipes.
Soup Maker Tomato and Pepper Soup
Equipment
Ingredients
- 1 onions
- 1 tbsp olive oil
- 1 x 400g can tomatoes
- 1 x 450g jar roasted red peppers
- 1 stick celery
- 200 g potatoes (2 x small potatoes)
- 1 stock cube / pot (chicken or vegetable)
Spices
- 1 tsp turmeric
- 1 tsp garam masala
- ½ tsp garlic powder/granules
- 1 tsp dried woody herbs (oregano / thyme etc )
- salt and black pepper (to taste)
Instructions
- Prepare the vegetables. As this is a blended soup, you don’t need to be fussy. Roasted Peppers – drain, rinse and roughly chopOnion – top, tail, peel and cut into quartersCelery – trim and cut into 2 inch / 5 cm piecesPotato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin.1 onions, 1 x 450g jar roasted red peppers, 200 g potatoes, 1 stick celery
- Throw the onion into the soup maker and briefly pulse. Scrape down the sides so that the onion is at the bottom.
- Add the oil to the soup maker and select the sauté function. Allow to cook for the programme length.If you do not have a sauté function, then you can skip this stage and throw everything in or sauté the onions in a pan first. I do prefer the onion sautéed for the extra flavour this brings to the soup.1 tbsp olive oil
- Add the rest of the ingredients. Half fill the empty tomato can with water and swill it round before adding to the jug. Add a little more water if needed so about 5cm / 2 inches of the vegetables are above the water level.1 x 400g can tomatoes, 1 stock cube / pot, 1 tsp turmeric, 1 tsp garam masala, 1 tsp dried woody herbs, ½ tsp garlic powder/granules
- Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic!
- Season to taste and add a little more liquid if you want to adjust the consistency before serving.salt and black pepper
Notes
- If you don’t have a sauté function, you can sauté the onions briefly in a pan before putting them in the soup maker.
- If you decide to skip the sauté stage, you do still need to include the oil in the recipe. It helps both the flavour and your ability to absorb vitamin A.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
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