Meatless Monday: Red pepper and tomato soup

By admin
16 May 2011

Serves 4

1 red onion, chopped 2 cloves of garlic, chopped 2 red peppers, chopped 20 g butter 2 cans (410 g each) cherry tomatoes 20 ml soft brown sugar salt and freshly ground black pepper a pinch of paprika 150 ml cream or yoghurt basil

Heat the butter and fry the onion, garlic and peppers for a few minutes. Add the canned tomatoes.

Season with sugar, salt, pepper and paprika.

Bring the mixture to the boil, reduce the heat and simmer for 10 minutes.

Stir in the cream or yoghurt and heat through.

Ladle the soup into bowls and garnish with basil.

TIP: If you prefer a smooth soup blitz the mixture with a stick blender.

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