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 1 tablespoon Olive oil in a large pan and add 1 Onion, 2 Garlic clove, 1 Carrot and 1 rib Celery and gently cook for 4 minutes.
Add 6 Tomatoes and 2 Roasted red peppers and cook for a further 2 minutes.
Add 700 ml Vegetable stock, 1 handful Fresh basil, 1 pinch Sea salt and black pepper and 2 tablespoon Balsamic vinegar and bring to the boil. Simmer for 10 minutes.
Blend the soup until smooth and then sieve through a fine mesh sieve.
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.