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Save money with Thermomix: Red Pepper and Tomato Soup

Save money with Thermomix. It’s what we as owners and users say all the time. But finally, I’m able to share some of the cost savings with specific recipes like this Red Pepper and Tomato Soup which is one of our household staples but also one that is a wow, demonstration recipe.

Why is it a wow recipe? Well, this recipe is so easy to make but showcases some of the greatest Thermomix functions – the milling and grinding of the lentils to a powder which means when they are added back into the soup to thicken and add protein, they could faster, the blending ability to not need to peel the red pepper skins which are usually so hard to do and speed which keeps this soup red and vibrant in colour, means we haven’t lost the vitamins and minerals by overcooking and boiling. I challenge many of my demonstration guests to re-do this recipe manually or using their own kitchen equipment and the Thermomix version comes out on top in texture and flavour, every, single, time.

But we’re here to talk about cost savings, so I’ve done a quick search for some tomato soups in an online supermarket. I’ve chosen Waitrose today, but I will be comparing all of them in this series of articles to be fair.


  • 40 g lentils
    or rice
  • 2 garlic cloves
  • 50 g onions, quartered
  • 200 g red peppers, quartered (approx. 2 peppers)
  • 50 g olive oil
  • 400 g ripe tomatoes, cut in pieces (2 cm)
    or tinned chopped tomatoes
  • 400 g water
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • 1 tsp fine sea salt, or to taste
  • ½ tsp ground black pepper, plus extra for sprinkling
  • ¼ tsp ground cayenne pepper (optional)


  1. Place lentils in mixing bowl and grind 20 sec/speed 10. Transfer to a bowl and set aside.
  2. Place garlic, onions, red peppers and oil in mixing bowl then chop 2 sec/speed 5. Scrape down sides of mixing bowl with spatula then, with simmering basket in place of measuring cup, sauté 5 min/100°C/speed 1.
  3. Add tomatoes, water, vegetable stock paste, reserved ground lentils, salt, pepper and cayenne pepper (if using) then, with simmering basket in place of measuring cup, cook 14 min/100°C/speed 2.5. Insert measuring cup then start Blend /1 min.
  4. Divide between serving bowls and serve sprinkled with pepper.

Hints & Tips

  • Serves 4 for lunch with crusty bread, 6 as a dinner party starter or 12-15 as a lovely amuse-bouche served in shot glasses.
  • For a milder flavour, omit cayenne pepper in step 3.
  • For a Carrot and Lentil Soup, substitute red peppers with 350 g carrots, cut in pieces (3 cm), in step 2 then chop 6 sec/speed 5. Omit tomatoes in step 3 and, after blending, thin to desired consistency with 50-100 g extra stock before blending again 30 sec/speed 10.
  • Steam vegetables in the Varoma while the soup is cooking. Before cooking in step 3, place covered Varoma with vegetables into position and steam using Varoma temperature instead of 100°C.

Get this recipe on Cookidoo


Courgette Soup

This courgette soup recipes are perfect for packed lunches and light suppers. Take your glut of courgettes and turn it into a healthy, tasty and filling soup, made so easily in the Thermomix.

I love courgettes, I really do. One of my first memories of being able to cook was a courgette side dish, onions, tomatoes, garlic and courgettes sauteed in a little oil (or butter). Simple, so simple that I could enjoy it as a side dish, served on toast or just for the midnight munchies. So when I had kids and realised not everyone loves courgettes as much as me, I needed to be creative, creative enough that they would still eat courgettes but in a way they could consume it; courgette soup.

What I love about this soup is how thick and creamy it is, even before you add cream. The courgettes blend together to make the soup smooth and silky in texture. Therefore, if you want to make this soup dairy free you can easily skip the cream altogether and replace the butter with some olive oil. You can make the dish vegan, by using olive oil and no cream.

Courgettes are rich in minerals and vitamins that include potassium, phosphorus, magnesium, calcium and vitamin C. Its peel (which is blitzed into the soup) is a good source of dietary fibre which will help if your little one is suffering from constipation.


Red pepper soup

Red pepper & tomato soup

This red pepper & tomato soup is probably one of my favourite Thermomix soups. A long time ago, it was a TM31 demonstration staple and I still love it. It reminds me of the good old, university days (before Thermomix, obviously) when Heinz Tomato & Lentil Soup was a regular in the kitchen cupboard in my rental flat.

The reason why this recipe is so good and showcased during the demonstration is for many reasons. Firstly, we’d grind the lentils to show the grinding ability of the lentils to a powder and also because they are ground, the cooking time is super speedy; perfect for a mid-week meal. In addition, the lentils add a little protein and thickening to the dish. The red pepper skins disappearing into the soup was always a wow factor at commercial demonstrations as any other kitchen appliance doesn’t blend the pepper skins so beautifully. With Thermomix it simply disappears.

Do try this recipe, I’m sure you won’t be disappointed. It’s warming and wondering as a soup and if you have any leftovers it’s wonderful as a pasta bake too.

Chesnut and Wild Mushroom Soup

This Chesnut and Wild Mushroom soup, adapted for the Thermomix from a Neven Macguire recipe was showcased for the first time at ‘Christmas – All Wrapped Up’ classes in 2016. This was amazingly rich and smooth soup; warming enough to serve as a starter to the main event or as a nourishing meal during the holidays. It’s rich and creamy which this is a wonderful Autumn soup perfect for the Christmas season too.

Chestnuts are absolutely gorgeous roasted and simply enjoyed on their own, but they also lend their creamy, sweet flavour well to soups, sauces and stews.  Even desserts.

During a time when there’s a tendency to overindulge in everything, it’s great to know that the key ingredients in the soup recipe have nutritional benefits too.

  • Mushrooms are known to contain health benefits to support the immune system, they contain active compounds which have anti-tumour, cholesterol-lowering and virus-inhibiting effects (Powell 2010; AC 2007a)
  • Chestnuts help to relieve coughs and contain detoxifying properties

I prefer to serve this as a canape or amuse bouche, hence why the serving suggestion varies from 8-12. If you use espresso cups, it could even stretch to 16-20. All you really need is a couple of mouthfuls of this delicious soup to feel warm and fuzzy.

Pumpkin and apple soup

Apple and pumpkin soup

Autumn is a feast of riches when it comes to fresh produce. With the last of summer fruits and plenty of root vegetables coming into season, it’s no wonder autumn is seen as bountiful season. A warming apple and pumpkin soup like this is a perfect to use the wonderful pumpkin and squash that is plentiful at this time of year.

Between Halloween and Thanksgiving, pumpkin is quite possibly the poster child for autumn seasonal produce. With it’s hard orange skin, perfect for carving, and sweet flesh, it is the most famous of the squashes. The British season runs from October to December, and not only are pumpkins great for carving, but they are ‘scarily’ good for you too, as an excellent source of fibre, vitamins and minerals.

This apple and pumpkin soup can use any leftovers from Halloween carvings or for the perfect bonfire night party. Perfect to carry in a thermos and produce just as everyone’s fingers and toes are starting to go numb.

Sambhar Masala

Sambhar, also spelled sambar or sambaar, and pronounced saambaar, is a lentil-based vegetable stew or chowder, originating from the Indian subcontinent, cooked with a tamarind broth. It is popular in South Indian and Sri Lankan cuisines. Sambhar in South India is the equivalent of dahl, in North India, miso soup in Japan or potatoes in the UK. The best way I can describe it is the best side dish that goes with all of the regions food.

The aromatic flavours of this traditional South Indian dish are truly irresistible. The speciality of this sambhar is that it is made with minimal oil and loads of vegetables which enhance its nutritive value. When served hot with nutritious Idlis or paper thin dosas, it makes a meal that is very hard to resist. Alternatively, relish this sambhar with steamed rice to make a wholesome meal.

As a North Indian, I would only really eat sambhar in restaurants until my housekeeper, Anitha came to work for us. She’s originally from the south and now this is a staple in our household. Anitha, using her many years of experience as a cook, kindly converted her home recipe for the Thermomix. And no, not for the Thermomix community or me in particular. She makes this dish so often that using the Thermomix, it reduces her time in the kitchen.

Please see my later post for Sambhar, but first I thought I’d share the recipe for the Sambhar Masala. Don’t be deterred by the preparation time, that’s mostly getting your spices out of the cupboard rather than cooking time.

Credit: A version of this recipe can also be found Indian cookbook produced by India when the they sold TM31. The Indian Chef, Shamim Ahmed worked at the Australian High Commission in New Delhi for 24 years as the Head of Mission Cook was instrumental in producing this book.  I was convinced when my Mum’s cook made this dish. I thought she had taught him how to convert her recipe to the Thermomix and she said, “No, it’s in the basic book that was given to us when we bought the Thermomix”. When Vesta Appliances lost the distribution license in India for selling Thermomixes when the TM5 launched, I bought their stock and now sell them in my shop. The rest is history.

N.B. If you are a VIP One Girl Customer, you can also purchase a discounted version on my VIP Shop.

Almond and tomato salmorejo

Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup. I found this almond and tomatoe salmorejo recipe in the Guardian’s ‘20 best easy summer recipes – Part 1‘ and having read the recipe was so easy to convert to the Thermomix.

Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. Of course, using a Thermomix we don’t have to waste time skinning the tomatoes as when we puree the dish at the end, the Thermomix will beautifully blend skin, pulp and seeds into one smooth soup.

Written by Monika Linton, this salmorejo de tomate con almendras ‘zoco’ – almond and tomato salmorejo is absolutely delicious. She advises to choose the ripest, tastiest tomatoes you can find. Traditionally, the soup is served with grapes or little cubes of piel de sapo melon.

Monika Linton, founded Brindisa in 1988, retailing products from some of Spain’s best food producers. She opened the first Tapas Brindisa restaurant in 2004 and there are now four Brindisa restaurants across London.

Photo credit:  Almond and tomato salmorejo. Photograph: Martin Poole for the Observer


Broccoli Soup

Jamie Oliver’s Broccoli Soup

Thanks to my friend, Natarsha, who recommended this Jamie Oliver’s Broccoli Soup to me. This is a mega-easy soup that you can whip up in no time at all. Bursting with vitamin C-rich broccoli, this gorgeous green bowl is perfect for giving you – and your immune system – a boost when you’re feeling under the weather.

Originally posted in his ‘Grab a slice of Autumn‘ edition of his magazine, this super soup is vegetarian, gluten free and also so easy to do in the Thermomix.

Green soup

Pea Veloute

I was at the Good Food Show, Summer in the City this weekend gone and one of the show recipes we make is this Pea Veloute. It’s a delicious creamy soup is rich and wonderfully flavourful and the blending in the Thermomix is outstanding. The colour is amazingly fresh and vibrant. That’s why we do it at shows – it’s show-stopping.