Roasted Red Pepper And Tomato Soup

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Ingredients for 4 servings

Ā½tbsp extra virgin olive oil, plus extra for drizzling

1 red onion, finely chopped

2 garlic cloves, roughly chopped

6 large tomatoes, roughly chopped

200 g (7oz) roasted red peppers, roughly chopped

600 ml (1 pint) hot vegetable stock

Large handful fresh basil, roughly chopped

A little cream for drizzling, optional



Heat the oil in a large pan over a medium heat. Add onion and cook for 5min until softened. Stir in the garlic and tomatoes and cook for 5min.


Spoon tomato mixture into a blender, then add peppers, stock and most of the basil. Blend until smooth, then check the seasoning. Reheat in a pan if necessary. Ladle into warmed soup bowls, then drizzle with oil and cream, if using. Garnish with remaining basil and black pepper. Serve immediately with crusty bread.

View instructions at
Good Housekeeping

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