Tomato and Pepper Soup

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This soup is quick and easy to make and delicious to eat and very good on those chilly autumnal days.

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  • 25g (1oz) butter
  • 1 onion, peeled and chopped
  • 1 red pepper, seeded and chopped
  • 1 tbsp tomato puree
  • 1 x 400g can of tomatoes
  • Pinch of sugar
  • 1 bay leaf
  • Spring of parsley or mint, chopped
  • 600ml (1pint) vegetable stock
  • Salt and pepper

Melt the butter in a saucepan and add the onion. Cover and sweat over a low heat until the onion is soft but not brown.

Stir in the chopped pepper and cook for 2-3 minutes.

Add the tomato puree, the canned tomatoes, the sugar, bay leaf, herbs and stock. Bring to the boil and cover. Put the pan in the Simmering Oven for 20-30 minutes.

Remove the bay leaf and blend the soup together. Taste and add salt and pepper if needed.

A swirl of cream and some shredded basil leaves would make this soup suitable to serve to guests.

This recipe is taken from Louise Walker's book Aga Year

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Size 5
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