Red Pepper and tomato soup

PennyBy Penny    

July 29, 2015

Ingredients

Approx 1/4 -1/2 an onion very finely chopped

1 red pepper chopped and deseeded

1 tblspn olive oil

1 pint vegetable stock

1 tin good quality tomatoes

A little extra water to rinse out the tin

1 garlic clove minced

Lots of salt and pepper to season

A little cream ( optional )

Directions

1Heat the oil in a large pan

2Sauté the onions , then add in the peppers . Continue cooking until they start to soften

3Add in the garlic and cook for another minute

4Add the stock and tomatoes ) rinse the can out with more hot water and add

5Season with salt and pepper and cook for about 20 minutes

6Blitz with a hand blender before serving , check seasoning and add in a little cream and stir through if liked

7This soup can be made in a pressure cooker in about 8 minutes including the sauté , it could also be made in a slow cooker , cook for about 4 hours .

8Freezable

00:00