Roasted yellow pepper soup and tomato basil soup by Catherine Fulvio
Salt and freshly ground black pepper
For the yellow pepper soup
4 yellow peppers
1 onion, finely diced
1 tsp thyme, chopped
250ml vegetable stock, plus extra to thin soup if required
3 tbsp cream
Extra virgin olive oil
Salt and freshly ground black pepper
For the tomato soup
2 garlic cloves, sliced
2 sundried tomatoes, chopped
1 x 400g tin of chopped tomatoes
1 potato, peeled and diced
300ml vegetable stock, plus extra to thin soup if required
2 tsp basil leaves, chopped
Extra virgin olive oil
Serves
4-6
Cooking Time
50 minutes
Main ingredients
Vegetables, Stock/Broth
Recipe Type
Soups, Starters