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Tomato and Red Pepper Soup

This soup is like sunshine in a bowl. With all the flavours of the Med, this soup is the perfect pick me up in the cold winter months when you need a warming reminder of summer.
Olive oil
250g red peppers
400g fresh tomatoes
1 red onion diced
1 garlic clove thinnly sliced
100g peeled and thinly sliced potatoes
600ml water
1 Knorr veg stock pot
50g cream cheese
50ml double cream
2 stems of fresh basil
salt & black pepper

Fry the onions and chopped garlic in the olive oil, over a medium heat until soft, add the potato fry for 5 minutes.  Dice the peppers and tomatoes and add to the pan, gently sautĂ© for a couple of minutes. Add the water and stock pot and cook for 20-30 minutes until the potato is tender, add the cream cheese, cream and basil leaves, season with salt and pepper. Blitz until smooth, sieve, reheat and serve.