Tomato and Pepper Soup

• 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