Red Pepper and Sun-Blushed Tomato Soup

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 sliced red pepper
  • 90g sun-blushed tomatoes
  • 280ml chicken stock (veg stock is fine!)
  • Handful of torn basil
  • Crumbled feta
  • Heat the oil in a saucepan and fry the pepper for 4 mins to soften. Stir in the sun-blushed tomatoes and cook for 3 mins more, then season well with salt and pepper.
  • Add the stock and bring to a simmer for 10 mins, then stir in the basil. Blitz with a hand blender until smooth, drizzle with a little olive oil and scatter with crumbled feta. Serve with crusty bread, and enjoy.
10 mins
1 serving