Red pepper & cheese soup


Olive oil Onion
1, roughly chopped Garlic 1 cloves, crushed Red pepper 1, roughly chopped Chopped tomatoes 1×400 tin Tomato puree 1 tbsp Vegetable stock 200ml Processed cheese 50g, crumbled Basil a handful, chopped

Method Heat 1 tbsp oil in a large non-stick pan.Cook the onion, garlic and pepper on a gentle heat until softened. Tip in the tomatoes, puree and stock then bring to a simmer. Cook for 20 minutes then blend with a stick blender or in a food processor until blended but with a little texture. Reheat with a splash of more stock or water if needed to thin it. Stir in most of the cheese and basil before serving with a little cheese and basil sprinkled on top.

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