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Tomato, red pepper and basil soup
- RECIPE MAKES: 4 portions
- COOK TIME: 25 minutes
Method
Step 1
Heat the oil in a large pan over and medium heat and cook the garlic and vegetables for 4 mins until the peppers, onions and tomatoes are soft.
Step 2
Add the tinned tomatoes, stock and basil and bring to the boil.
Step 3
Reduce the heat and simmer for 10-15 mins, stirring occasionally.
Step 4
Using a blender or hand blender, pulse the mixture until smooth and add salt and pepper to taste.
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Ingredients
- 1 tsp Olive oil
- ½ Garlic clove, crushed
- 2 Red peppers, diced
- 1 Onion, peeled and diced
- 100g Fresh tomatoes, quartered
- 300g tin of Chopped tomatoes
- 1 Vegetable stock cube with 300ml boiling water
- 1 bunch Fresh basil, chopped
- Salt and pepper to taste (optional)
Table
