Tomato and Red Pepper Soup

INGREDIENTS

  • 1 chicken stock
  • 1 tablespoon chopped fresh basil- to garnish
  • Extra virgin olive oil-to garnish
  • 600g ripe tomatoes- quartered
  • 400g tin chopped tomatoes
  • 2 tablespoon olive oil
  • 1 onion- chopped
  • 2 large red peppers, seeds removed and roughly chopped
  • 2 cloves garlic- chopped

METHOD

  1. Heat the olive oil in a large saucepan.
  2. Saute the onion, peppers and garlic for about 5 minutes.
  3. Add the fresh tomatoes and cook for another 3 minutes.
  4. Add the tinned tomatoes, the stock and a cup of water. Bring to the boil, reduce the heat and simmer for 30 minutes.
  5. Remove from the heat and allow to cool a little.
  6. Puree the soup in batches in a food processor or with a hand-held blender.
  7. Strain through a coarse sieve and add a little extra stock.
  8. Season to taste with salt and freshly ground black pepper. Serve hot, and garnished with the basil and a of drizzle extra
  9. olive oil

Serves 4

NB;

  1. Roasting the vegetables gives the soup a delicious flavor.
  2. Halve the onions, tomatoes and peppers, place them on a lined baking tray, drizzle with a little olive oil and roast at 200ÂșC in oven for 60 minutes, turning the onions and peppers once before using them in the preparation of soup.