Easy Tomato and red pepper soup
A delicious, easy to make red pepper and tomato soup, ideal for supper on a cold evening
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 garlic cloves sliced
- 750 g tomatoes chopped
- 2 roasted red peppers from a jar drained and chopped
- 500 ml vegetable stock
- 1 tsp paprika
- handful of basil leaves to serve
Heat the oil in a large pan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
Tip in the tomatoes, peppers, paprika and stock. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, scatter a few basil leaves over each, season. Serve with crusty bread.
119 Kcal | Fat 6.1g Saturated Fat 0.8g | Carbs 11.6g |Sugar 8.6g | Fibre 3.5g | Protein 2.6g |Salt 0.6g