Tuesday, 5 June 2012

Quick Roasted Pepper and Tomato Soup

There is still sufficient nippiness in the air this dank Jubilee holiday to warrant a soup, and this one is simplicity itself, using some judicious prepared products.  We picked up some bargain roasted peppers in a jar the other day, and it is always worth scouring the supermarket shelves for these, either in a jar or in a tin - much cheaper than buying fresh peppers and no hassle with roasting, peeling etc.  Simply saute a large chopped onion and a couple of garlic cloves (keep them whole for ease) in a couple of tablespoons of olive oil.  Drain a large jar or can of ready-roasted peppers, and add to the onions along with a tin of tomatoes and a pint and a half of vegetable stock.  Simmer for 10-15 minutes and then blend with a stick-blender.  Stir in some chopped basil and serve with a swirl of good olive oil.  With Parmesan toasts and lots of fruit to follow, this makes a cheap supper or lunch.

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