Pepper and sun-blushed tomato soup
By Nick Nairn
From Ready Steady Cook
Ingredients
- 1-2 tbsp olive oil
- ½ red pepper, sliced
- 85g/3oz sun-blushed tomatoes
- ½pint chicken stock (vegetarians can substitute vegetable stock)
- handful of fresh basil leaves
- salt and freshly ground black pepper
- drizzle of olive oil
Method
Heat the oil in a medium saucepan and sauté the pepper slices for 3-4 minutes, to soften. Stir in the tomatoes and heat for a further few minutes.
Add the chicken stock, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes.
Stir in the basil and season well with salt and freshly ground black pepper.
Transfer to a serving bowl and drizzle with a little olive oil, to serve.
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