© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Soup isn't just for winter. For me, every season is soup season. This creamy, vitamins-loaded, simple tomato red pepper soup, adapted from olive magazine, makes a great light lunch with some homemade bread on a warm day or anyday and will use up the glut of tomatoes from your garden or farmer markets too. If you don't have roasted bell pepper, then use the fresh one or roast some yourself.

2 tbsp Olive oil
1 Onion, finely chopped
3 Garlic cloves, sliced
750 g Tomatoes, chopped
2 Roasted red peppers from a jar, drained and chopped 500 ml Chicken broth
Fresh herbs (dill, basil, or parsley), to serve
Crusty bread, to serve

Heat the oil in a large saucepan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
Tip in the tomatoes, peppers and broth. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, drizzle with a bit of olive oil and scatter some fresh herbs over each. Serve with crusty bread.

© 2022 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

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