Treat yourself with a healthy and warm cheesy tomato soup this winter season.
Onion 1, roughly chopped
Garlic 1 cloves, crushed
Red pepper 1, roughly chopped
Chopped tomatoes 1x400 tin
Tomato puree 1 tbsp
Vegetable stock 200ml
Processed cheese 50g, crumbled
Basil a handful, chopped
Heat 1 tbsp oil in a large non-stick pan.
Cook the onion, garlic and pepper on a gentle heat until softened.
Tip in the tomatoes, puree and stock then bring to a simmer.
Cook for 20 minutes then blend with a stick blender or in a food processor until blended but with a little texture.
Reheat with a splash of more stock or water if needed to thin it.
Stir in most of the cheese and basil before serving with a little cheese and basil sprinkled on top.