Creamy Tomato & Pepper Soup

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main course

Preparation

20 min

Portion for

800g of Crushed Tomatoes in Juice

1 ½ tablespoons Tomato Paste

2 teaspoons of Red Capsicum paste or blend a few strips of roasted capsicums from the jar)

1 teaspoon of Garlic Granules or 2 crushed fresh Garlic

1 teaspoon of Basil

1 teaspoon of Vegeta Gourmet Stock & Seasoning Powder

½ teaspoon of Black Pepper

½ – 1 tablespoon of Sugar (to balance acidity)

100ml Sweet Cream or Sour Cream (optional)

Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.

Place the crushed tomatoes (with their juice) into a pot. Stir in the tomato paste, capsicum paste, garlic, basil, Vegeta, black pepper, and sugar.
Bring to the boil, then reduce heat and simmer gently for 10 minutes.
Blend the soup until smooth using a stick blender or carefully transfer to a regular blender.
Return the soup to the pot. If it’s too thick, add a splash of water to reach your preferred consistency. Simmer for another 10 minutes.
Taste and season with a little salt if needed. Just before serving, stir in cream or sour cream for extra richness, if you like.

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