Spicy Tomato and Red Pepper Soup

 

Spicy Tomato and Red Pepper Soup

Serves 4

0pp

 

2 tsps Olive Oil (Free on F&H) OR use Frylight if pointing

1 Onion, diced (0pp)

2 Red Peppers, diced (0pp)

2 Cloves Garlic, crushed (opp)

600g Tomatoes, quartered (0pp)

1 tin of Chopped Tomatoes (0pp)

1 OXO Vegetable Stock Cube (0pp)

Fresh Basil (0pp)

Salt & Pepper (0pp)

1 tsp Crushed Chillies (0pp)

 

Heat the olive oil/frylight in a large saucepan.

Add the chopped onion, chopped peppers, and crushed garlic and cook for about 5 minutes.

Add the fresh tomatoes and cook for another 3-4 minutes.

Add the tinned tomatoes and 1 litre of stock.

Season with salt and pepper.

Bring to the boil, reduce the heat and simmer for 30 minutes.

Remove from the heat and allow to cool a little.

Blend in a food processor or with a hand-held blender. Strain through a coarse sieve (if desired).

Add the crushed chillies and reheat.

Serve and garnish with basil.

This would also make a lovely tomato sauce to serve with Pork or Chicken too.