Red Pepper and Wensleydale Soup
Over a year ago
18,457 views
Ingredients
- olive oil
- 1 onion chopped
- 1 cloves garlic
- 1 red pepper
- 400g Tinned Chopped Tomatoes
- 1tbsp tomato puree
- 200ml vegetable stock
- 100g wensleydale cheese
- handful basil chopped
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Food for the soul. Good winter comfort food.
Method
-
1
1.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, purée and stock then bring to a simmer.
2. 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 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
Similar Recipes
View all similar
Comments (0)