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