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Roasted Red Pepper and Tomato Cream Soup

Roasted Red Pepper and Tomato Cream Soup

Name: Roasted Red Pepper and Tomato Cream Soup
Total time: 45 min
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 2 Cloves garlic crushed; 2 Roasted Red Pepper peeled and deseeded; 1 Puck® Tomato sauce with cream; 2 cups chicken; 1 salt and pepper to taste; 2 tbsp Puck® Thick cream to garnish

45 min.

The tasty soup is made with minimum fuss. Roasted red peppers can be bought from the deli counter at your supermarket, if you are too busy to roast them yourself.

Instructions

- Heat the oil in a large saucepan and then add the onion and garlic. Cook over medium heat for 5-6 minutes, until softened. Roughly chop the roasted red pepper and add to the saucepan, cook for a further 1-2 minutes.
- Pour in the tomato sauce and chicken stock. Bring to the boil, reduce heat, and simmer for 2-3 minutes. Using a stick blender or food processor, blend until smooth.
- Ladle the hot soup into warm bowls, garnish with a swirl of cream and ground black pepper.

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