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Tomato and pepper soup

16th October 2019 By Teresa

tomato and pepper soup

As summer comes to an end and Autumn approaches, what better way to use the abundance of fresh peppers and tomatoes in a tasty and healthy tomato and pepper soup?

Ingredients

  • 1 large red onion, chopped finely
  • 2 cloves of garlic, finely chopped
  • three peppers, a combination of red, orange and yellow works well
  • 500g of cherry tomatoes ( or any tomatoes you have in the fridge), finely chopped
  • 2tbsp tomato pureé
  • 500ml vegetable stock
  • handful of fresh basil, torn leaves

Method

  1. Place the onions and garlic in a heavy-bottomed pan or frying pan with the oil and fry until soft.
  2. Meanwhile, core the peppers, removing the seeds and finely chop. Add to the onions and continue to fry softly.
  3. Add the chopped tomatoes. Next add the tomato pureé and the vegetable stock.
  4. Bring to the boil slowly. Remove pan from the hotplate, cover with a lid or foil and place in the bottom oven at around 100ºC and leave for a minimum of 2 hours. (I left it for about 3 hours simmering in the bottom oven very gently.) Alternatively, continue to cook on the simmer plate
  5. Once cooked through, remove from the oven and add the torn basil. Whizz in a blender or with a stick blender. Serve with crusty bread.

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Filed Under: Everyday cooking, Lunch, Slowcooking Tagged With: peppers, soup, tomato

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