Tomato & Red pepper soup

Tomato and basil are a classic combination, but here the basil takes a back seat to the red peppers. A very filling and tasty winter warmer soup.
Serves 4


  • 2 red bell peppers
  • 400g carrots
  • 300g tomatoes
  • 1 onion
  • Handful of fresh basil
  • Tablespoon olive oil
  • 1 stock cube
  • Salt & pepper (to taste)


    Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the carrots are soft.

    Blitz the ingredients well with a hand blender and serve with freshly toasted sourdough.

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