Recipe

As the nights draw in, treat your tastebuds to this tasty warming soup.

Serves: 4 people   |   Prep time: 10 minutes   |   Cooking time: 60 minutes

Mediterranean   |   Gluten Free   |   Vegetarian

  

Ingredients

• 3 x 255g packs Sweet Vine Tomatoes
• 2 Red Peppers
• 1 large Onion
• 3 Garlic Cloves
• Juice of 1 Lemon
• 2 Vegetable Stock Cubes
• 500ml Water
• 30ml Olive Oil
• 30g Salted Butter
• 2 tsp Paprika
• Sea Salt and Black Pepper
• Fresh Basil Leaves, to serve

  

Method

1. Preheat the oven to 200°C / 400°F / gas mark 6.
2. Slice the peppers in half lengthways, remove any seeds and place onto a baking tray and roast for 20 minutes.
3. Meanwhile, peel the onion and finely chop.
4. Melt the butter in a large saucepan and add the olive oil and chopped onions and sauté for a few minutes to soften.
5. Peel and mince the garlic and add to the pan and cook a further minute.
6. Chop the tomatoes and add to the pan along with the lemon juice.
7. Stir the tomatoes around the pan and cook for 5 minutes.
8. Then, add the water and crumble over the stock cubes and the paprika and bring to the boil.
9. Take the peppers from the oven, cut into chunks and add to the pan and season with salt and pepper.
10. Stir well, turn down the heat to a simmer, cover and cook for 40 minutes, until the vegetables are tender.
11. Liquidise the soup, top with some fresh basil and serve.