Tuesday, 8 September 2015

Tomato and Pepper soup

With nights drawing in quickly and it already feeling a bit like autumn a hearty soup is in order. I made this the day after a wedding so was feeling a little fragile and in much need of something hearty but healthy too!

1 tablespoon of frozen diced shallots
1 tablespoon of frozen diced garlic (can't beat waitrose for these!)
I vegatables stock cube
1 Romano pepper
Small tub of passata
I tablespoon frozen chopped basil
1 teaspoon of sundried tomato pesto
30 ml water (more if required)
1 tablespoon of crunchy onion bits
1 tablespoon oil
Salt and pepper to taste


1. Heat up the oil and soften the shallots and garlic

2. Add the vegatables stock cube

3. Add the chopped peppers

4. When softened add the passata

5. Add in all the frozen basil

6. Add in the sundried tomato pesto and salt and pepper

7. Add a little water to thin slightly 

8. Pour into two bowls and add the onion on top with a couple of whole slices of pepper- so it looks a little less bland

No comments:

Post a Comment