Creamy Tomato & Pepper Soup

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meatless day, soup, quick meals, vegetarian, light summer

Preparation

20 min

Portion for

1 1/2 tablespoons Tomato Paste

800 g of Crushed Tomatoes in Juice

100 ml Sweet Cream or Sour Cream (optional)

1/2 - 1 tablespoon of Sugar (to balance acidity)

1/2 teaspoon of Black Pepper

1 teaspoon of Basil

1 teaspoon of Garlic Granules or 2 crushed fresh Garlic

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

1 teaspoon of Vegeta Gourmet Stock & Seasoning Powder

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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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