Name: Tomato and red pepper soup
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 3 cloves garlic, sliced; 750g tomatoes, chopped; 2 roasted red peppers from a jar, drained and chopped; 500ml vegetable stock; basil, a few leaves; crusty bread, to serve

two bowls of red soup scattered with basil leaves and sat on folded linen napkins with chinks of crusty bread

2 tbsp olive oil
1 onion
finely chopped
3 cloves garlic
sliced
750g tomatoes
chopped
2 roasted red peppers from a jar
drained and chopped
500ml vegetable stock
basil
a few leaves
crusty bread
to serve

Method

step 1
Heat the oil in a large pan over a low-medium heat, then cook the onion and garlic with a large pinch of salt for 10 minutes until the onion is really soft.
step 2
Tip in the tomatoes, peppers and stock. Simmer for 15 minutes, season, then use a stick blender to whizz until completely smooth. Spoon into bowls, scatter a few basil leaves over each, season and serve with crusty bread.