About this recipe:This lovely tomato and red pepper soup is wonderfully delicious and warming. Absolutely delightful sprinkled with crumbled feta.
2 tablespoons salted butter
1 small red chilli, seeded and minced
1 clove garlic, minced
10 large tomatoes, chopped
5 red peppers, seeded and chopped
600ml vegetable stock
salt and pepper, to taste
55ml double cream
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Method Prep:10min › Cook:35min › Ready in:45min
In a saucepan over a medium heat, melt the butter then add the chilli and garlic. Cook until fragrant then add the tomatoes and red pepper. Cook covered for 5 to 6 minutes until beginning to soften. Add the stock, season well and simmer for 10 to 12 minutes. Remove from the heat and blend until smooth using a hand held liquidiser. Pour into warm serving bowls, season to taste and drizzle with a little double cream. Serve immediately.