This bright and creamy Roasted Red Pepper and Tomato Soup is packed full of vegetables and so easy to make, that you will never open a tin of soup again.
Heat the oil to a large pan and add the onion, garlic, carrot and celery and gently cook for 4 minutes.
1 tablespoon Olive oil, 1 Medium carrot, 2 Garlic cloves, 1 Medium onion, 1 rib Celery
Add the tomatoes and roasted red peppers and cook for a further 2 minutes.
6 Tomatoes, 2 Roasted red peppers
Add the stock, basil, salt and pepper and balsamic vinegar and bring to the boil. Simmer for 10 minutes.
700 ml Vegetable stock, 2 tablespoon Balsamic vinegar, 1 handful Basil leaves, 1 pinch Sea salt and black pepper
Blend the soup until smooth and then sieve through a fine mesh sieve.
Video
Notes
Don't throw the vegetable mixture that is left in the sieve. You can add a couple of tablespoon back to the pan to thicken it a little and add the rest to a pasta sauce for a vegetable boost.
Save yourself some time and buy a jar of roasted red peppers.
Swap the basil for either thyme, parsley or coriander for a different flavour.
Make a thicker soup by adding a small potato at the same time as the rest of the vegetable.
Take this soup to the next level by roasting the tomatoes too.