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Tomato and red pepper soup

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 2
Dietary: Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

By James Martin

Ingredients

½ onion, chopped
2 cloves garlic, chopped
2 tins tomatoes
1 jar red peppers
250ml/9fl oz chicken or vegetable stock
sea salt and black pepper
handful fresh parsley, chopped
double cream (optional)

Method

Firstly, sauté the onion and garlic and then add the tinned tomatoes and red peppers.
Bring to a simmer and add the stock. Bring to the boil and then gently simmer for four to five minutes, before placing in the blender.
Blend to a smooth soup. Season with salt and pepper. Return to the pan to warm through and serve immediately scattered with the parsley and a swirl of double cream, if using.