What is it about soup that is just so delicious?!  I used to think that making soup was hard, well not hard, but I  could never just get it quite right. But I recently found the most delicious tomato and red pepper recipe. I’ve made it consistently for the last 3 weeks, each time tweaking ever so slightly and I think the last one was the best, so I thought I’d share it.  Even if you don’t think you can cook anything  – this fail proof.

I started using a regular red pepper, but switch to the bigger sweet red peppers, its much nicer.

1 x Sweet red pepper.

4 x Vine tomatoes (or salad ones if you have them)

1 x onion

1 x Clove garlic

4-5 stick of celery.

2 tablespoons on vegetable stock ( I use the Bouillon)

** Fresh Bread**

Chop your pepper, tomatoes, onion and garlic into a dish, drizzle with olive oil, salt and pepper then pop in the oven. I would say about 150 for 20 mins, or just until they are roasted.

Meanwhile, chop up your celery and get them cooking in a pan. I use butter or oil, whichever you prefer. I cook them on a really low heat and occasionally stir round.   Mix your vegetable stock with 500ml of warm water – add to the celery. Then add your roasted veg. I let it all simmer together for about 10 minutes, then wait to cool and blitz (I use a nutribullet, so have do it in stages).

Whilst the soup is blitzing I warm up some fresh bread  – because who doesn’t like warm fresh bread buttered?? I make it at the beginning of the week and then dip into it for as long as it last over the next couple of days.  Great to have in, if someone drops in off the cuff as well.  I hope you enjoy it. xx

red pepper and tomato soup