Name: Creamy roasted red pepper and tomato soup
Ingredients: 2 roasted de skinned red peppers; 1 onion chopped; 1 tin chopped tomatoes; A little rapeseed or olive oil; 2 good skirts tomato purée; 1-2 tspns smoked paprika; Salt and pepper; 1-2 tspns dried basil or 1tblpn fresh chopped basil; 3-4 tblspn cream or milk; 350-400ml vegetable stock; 2-3 cloves of garlic - minced

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Yields1 Serving

2 roasted de skinned red peppers

1 onion chopped

1 tin chopped tomatoes

A little rapeseed or olive oil

2 good skirts tomato purée

1-2 tspns smoked paprika

Salt and pepper

1-2 tspns dried basil or 1tblpn fresh chopped basil

3-4 tblspn cream or milk

350-400ml vegetable stock

2-3 cloves of garlic - minced

To roast the peppers heat on a gas hob using a BBQ fork or cook under a grill until the skins start to blacken . Put into a bowl and cover with cling film . . When cooled remove the skins and seeds . Then chop

Heat the oil in a large pan and sweat down the onions and chopped peppers for about 10 minutes. Add in he garlic and cook for 2 minutes

Add in the purée and stir into the mix , cook for a couple of minutes . Now add in the tomatoes , paprika dry basil ( not fresh )and stock and stir well . Cook for 15 minutes

Season with salt and pepper stir through the fresh basil and cream and serve .

You could blend the soup of liked but the chunks add a nice texture

Or slow cook for 4 hours once you add the stock or cook for 7 minutes in a pressure cooker after adding the stock

CategorySoup

Ingredients