TANGY TOMATO AND RED PEPPER SOUP

I always make my soups in an electric soup maker, this is my favourite kitchen gadget.  I use this one

https://www.morphyrichards.co.uk/products/cooking-and-baking/soup-makers/

This soup is truly yummy, it’s got a nice tangy kick to it. This can be adapted to use your own palet. You can make it as easy or as difficult that you want i.e. leave out any of the ingredients if you don’t have them (obviously start missing out the tomatoes and it may be a bit contradictory to the title but still nice all the same haha)

TANGY TOMATO AND RED PEPPER SOUP

1 tin tomatoes (I like to use plum tomatoes as they seem to be a better quality)

2/3 jarred red peppers or 1 whole fresh red pepper

2/3 sun dried tomatoes

1 or 2 red onions chopped

1 small carrot chopped

1 stick of celery chopped

3/4 garlic cloves (or frozen or puréed)

1 chopped red chilli (opt)

1 Tbs balsamic vinegar

A few sprigs of fresh thyme (use dried if no fresh)

A few sprigs of rosemary (use  dried if no fresh)

1/2 tsp cumin seeds (opt)

1 tsp English mustard or powder (opt)

whole bunch of fresh basil

Pinch of sugar or sweetener

chicken or vegetable stock cube (gluten free)

300 ml hot water

Ground black pepper

METHOD

Throw everything in the soup maker, select puree option and let it go, let it go, let it go!

Sauté the onion, carrot, celery and garlic in a drop of olive oil.

Add the remaining ingredients and simmer gently.

Blend with a stick blender or food processor to preferred consistency.

Season to taste.

Pour into bowls and serve with a swirl of single cream or yoghurt (fat free  Skya is surprisingly thick and creamy) and a sprig of basil.