Pepper and Sun-Blushed Tomato Soup

A quick and vibrant vegetarian soup made by sautéing peppers and tomatoes, then simmering them in a flavorful stock.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Liquids

284
ml

Chicken Stock

Can be substituted with vegetable stock

NutsSeeds

1
handful

Basil

Fresh leaves

1
pinch

Salt

To taste

1
pinch

Black Pepper

Freshly ground, to taste

OilsFats

1
tbsp

Olive Oil

For sautéing

1
tsp

Olive Oil

For drizzling

Vegetables

0.5
piece

Red Pepper

Sliced

85
g

Sun-Blushed Tomatoes

Steps

Heat the oil in a medium saucepan and sauté the peppers for 4 minutes until softened.
Stir in the tomatoes and heat for a few minutes.
Add 284ml of chicken stock and bring the mixture to a boil.
Reduce the heat and simmer gently for 10 minutes.
Stir in the basil and season with salt and pepper.
Transfer to a bowl and serve with a drizzle of olive oil.