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- 1
red onion, finely chopped
- 2
garlic cloves, crushed
- 2
red peppers, deseeded and roughly chopped
- 1
cucumber, peeled, deseeded and roughly chopped
1tbsp olive oil, plus extra to garnish
- 125 g
(4oz) wholemeal bread, cut into 2cm (¾in) cubes
- 400 g
tin chopped tomatoes
- 750 ml
(1¼ pints) vegetable stock
Large handful fresh basil
To serve (optional): Black olives, pitted and sliced, and capers
- Step 1
Put onion, garlic, red peppers and cucumber into a large pan with a splash of water. Cook gently until softened, about 10min (add a little water as needed).
- Step 2
Meanwhile heat oil in a separate large frying pan over low-medium heat. Add bread cubes and some salt. Cook, tossing occasionally, until golden. Set aside.
- Step 3
Add tomatoes, stock, most of basil and some seasoning to veg pan. Simmer for 5min, then blend soup and check seasoning.
- Step 4
Reheat, if needed, and pour into four warmed bowls. Garnish, if you like, with the olives, capers, oil and remaining basil. Serve with the croutons.
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Freeze ahead
Make the soup to end of step 3 (without making croutons). Cool, chill and pack into a freezer bag. Freeze for up to six months. To serve, defrost completely, then reheat gently in a pan. Make croutons and complete recipe.
Per Serving:
- Calories: 157
- Total carbs: 25 g
- Sugars: 11 g
- Total fat: 4 g
- Saturated fat: 1 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
