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?
- 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
- Place the onions and garlic in a heavy-bottomed pan or frying pan with the oil and fry until soft.
- Meanwhile, core the peppers, removing the seeds and finely chop. Add to the onions and continue to fry softly.
- Add the chopped tomatoes. Next add the tomato pureé and the vegetable stock.
- 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
- 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.