Tomato and Red Pepper soup
This is a fantastic soup for summer, particularly if you grow your own tomatoes, but if you can’t get your hands on fresh tomatoes use a couple of tins of plum tomatoes instead and maybe a spoonful of sugar to sweeten it J
2tbsp olive oil
1 onion, chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic, chopped
600g (21oz) ripe tomatoes, quartered
1 x 400g (14oz) tin chopped tomatoes
1l chicken stock or vegetable stock
1tbsp chopped fresh basil, to garnish
Extra virgin olive oil, to garnish
- Heat the olive oil in a large saucepan. Sauté the onion, peppers and garlic for about 5 minutes. Add the fresh tomatoes and cook for another 3-4 minutes.
- Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
- Remove from the heat and allow to cool a little. Purée the soup in batches in a food processor or with a hand-held blender. (Strain through a coarse sieve and add a little extra stock, if desired).
- Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.