Tomato and red pepper soup
Tomato soup is one of the most popular summer soups, so there are many yummy variations. This Italian vegan tomato and pepper soup is not the normal creamy version – but just as tasty and super easy to make. Perfect for quick lunches – I even like it chilled. Serve it withwholesome fresh breador flatbread.
Ingredients
Method
- Finely chop the onion, garlic, then cut the peppers into small cubes.
- Put them in a saucepan, add the oil and water and gently sauté for about 10 minutes until the pepper has softened
- Add the chopped tomatoes, stock, salt& pepper and cook for 15 minutes.
- Garnish with basil leaves just before serving.