Red pepper & tomato soup
1
Points®
Total time: 55 min • Prep: 25 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Boost the flavour in this already tasty soup by chargrilling and peeling the peppers.
Ingredients
Granulated sugar
1 teaspoon(s)
Fat Free Natural Fromage Frais
100 g
Olive Oil
2 teaspoon(s)
Garlic
2 clove(s), crushed
Onion
1 medium, diced
Carrots, raw
1 medium, chopped
Dried Mixed Herbs
1½ teaspoon(s)
Peppers, all types
3 medium, deseeded and sliced
Vegetable stock cube
1 cube(s), chicken, to make 425ml stock (ensure gluten free)
Tinned Tomatoes
2 can(s), large, 400g (14 oz) each
Salt
1 teaspoon(s)
Black pepper
½ teaspoon(s)
Instructions
1
In a large saucepan, heat oil over medium-low heat. Add garlic, stir until fragrant, about 1 minute. Add onion and carrot. Cook until onion is tender, about 5 minutes.
2
Add herbes de Provence or dried mixed herbs, cook, stirring until fragrant, about 1 minute. Add peppers. Cook until beginning to soften, about 5 minutes.
3
Add stock and tomatoes. Bring to the boil. Reduce heat, cover and simmer for 25 minutes. Stir in salt, pepper, fromage frais and sugar. Briefly reheat, then serve.
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