Tasty Tomato & Red Pepper Soup

Winter is the perfect excuse to enjoy delicious homemade soups. I tend to make batches and freeze them in individual portions, so that I can defrost a different one each day for my lunch at work.
When paired with a simple sandwich, you have a light but filling lunch that sets you up until dinner. Which is just the ticket!

This tomato and red pepper soup makes two good-sized portions. Make it more fancy by adding cream, basil leaves or dressing it with pesto let down with a good quality rapeseed oil.

L xx

Ingredients
350g tomatoes (cherry ones are my favourite), chopped into chunks
1 red pepper, deseeded & roughly chopped
1 red onion, roughly chopped
Two cloves garlic
3/4 - 1 pint chicken stock (made from a cheaty stock pot)
Salt & pepper to taste

Method

1. Drizzle some good quality rapeseed oil into a large pan, then add the tomatoes, red pepper, onion and garlic.
2. Cook gently until softened.
3. Add the stock and bring to a gentle boil.
4. Turn down the heat and simmer until reduced by about a quarter.
5. Season to taste.
6. Remove from the heat and allow to stand until cool.
7. Transfer to a food processor and blend until smooth. Add some additional stock if the soup is too thick.