Tomato & Roasted Pepper Soup with Pasta

Tangy tomato based soup with roasted pepper under tones & Pasta

Ingredients

• 1 tin of chopped tomatoes (blended to a puree)
• 2 peppers (chopped & deseeded)
• 1 onion (finely chopped)
• 1 tsp garlic puree
• 1 pint chicken stock
• 2oz short cut macaroni
• Salt & Pepper (use according to your own taste)
• 2 tsp Basil (dried)

Instructions

STEP 1:

Place peppers on a baking tray & roast in the oven on high heat for approx 15 minutes.

STEP 2:

STEP 3:

While the peppers are cooking, gently fry the chopped onion for approx 5 minutes.

STEP 4:

STEP 5:

When onions have softened, add the chicken stock, garli puree, pasta, basil, salt & pepper to the saucepan, bring to the boil & then gently simmer for 15 minutes.

STEP 6:

STEP 7:

When peppers have roasted, remove from oven & put aside approx 1/4 of them. Roughly chop the remainder & then blend to a puree. Add this puree & the blended tomatoes to the saucepan and stir it in well.

STEP 8:

STEP 9:

Chop the remainding pepper to a size you like & then add this to the saucepan, stir in & your soup is ready for you to enjoy.

STEP 10:

STEP 11:

This soup is quite filling if served with thick chunky, crusty bread that has been warmed in the oven.

STEP 12:

STEP 13: