Tomato, pepper and basil soup
Is there anything more inviting than a warm mug of tomato soup? Topped with crisp croutons and basil leaves, it’s irresistible.
SERVES 4 PREP 10 mins COOK 30 mins
✱ 3 red peppers, chopped
✱ 2 small red onions, cut into wedges
✱ 2 garlic cloves, crushed
✱ 2tbsp olive oil, plus extra for drizzling
✱ ½ltr vegetable stock
✱ 500g passata
✱ 2tbsp sun-dried tomato paste
✱ 1tbsp granulated sugar
✱ Handful basil leaves and pinch chilli flakes, to serve
FOR THE CROUTONS
✱ 2 thick slices of bread (we used sourdough)
✱ 1tbsp olive oil
✱ 50g Parmesan, finely grated
1 Heat the oven to 180C Fan/Gas 6. In a roasting tin, toss the peppers, onions and garlic with the oil. Roast for 30 mins until charring.
Tip into a blender with
