Ingredients

Steps

• Sauté the chopped onion and garlic in a pot until softened.
• Add the tinned tomatoes and jarred red peppers to the pot.
• Pour in 250ml of stock and bring the mixture to a boil.
• Reduce heat and simmer gently for five minutes.
• Transfer the mixture to a blender and process until smooth.
• Return the soup to the pan to warm through.
• Season with salt and pepper and serve with parsley and a drizzle of cream.