• 1 large red bell pepper
  • 1 long sweet red pepper
  • 5 large vine tomatoes
  • 1 can chopped tomatoes
  • 1 litre (min) veg stock
  • 1 large red onion
  • pinch of salt
  • 1/4 tsp dried basil
  • pepper to taste


  • STEP 1
    Roughly chop red peppers, discard and remove seeds and stalks.
  • STEP 2
    Cut tomatoes into chunks, remove and discard hard core at stalk end.
  • STEP 3
    Peel and chop onion roughly.
  • STEP 4
    Put chopped veg, and all other ingredients into slow cooker. Cook overnight on low setting, or for about 6-8 hrs. Time isn't too crucial with this method.
  • STEP 5
    Blitz in batches using a blender. Add extra veg stock if required to achieve desired thickness.
  • STEP 6
    Depending on how much extra stock you add this should make about 8 average portions of soup, and is great for freezing.
  • STEP 7
    Season with pepper, according to taste.

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