Tomato, Red Pepper and Basil Soup

Roasted Red Pepper, Tomato and Balsamic Soupsml


  • 1 tin of tomatoes
  • 1 red pepper, cubed
  • ½ a red onion, diced
  • 2 garlic cloves, minced
  • 1 vegetable stock cube dissolved in 150 ml of water
  • Splash of balsamic vinegar
  • 1 tsp of muscavado sugar
  • A couple of sprigs of fresh basil, finely sliced
  • Salt and pepper to taste


  • Chopping board and sharp knife
  • Saucepan and wooden spoon
  • Measuring jug


  • Put your saucepan on a low heat and sweat the onions and garlic together for a couple of minutes, then add the pepper and cook for another 2-3 minutes when it will start to soften.
  • Add in the rest of your ingredients at this point withholding a couple of the basil leaves for decoration.
  • Leave this to simmer for 10-15 minutes and voila. This is such a flavoursome soup great as a starter or a main with some lovely toasted sourdough bread on the side.

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