With the current spell of cold weather and snow across large parts of the UK, I have noticed an increase in social media winter foodie content. Never one to be left out, I thought is was a good time to present my favourite homemade soup. This is perfect for the flask to take out on those cold winter walks.

Red Pepper & Tomato Soup

I first came across a recipe for this soup about 7 years ago whilst with Weight Watchers. Over the years I have adapted it to suit my personal tastes, but it has been a staple of mine for all that time. I make it in bulk once a week and store it in the refrigerator.

Ingredients

• 3 x Red Peppers (capsicum peppers)
• 2 x Large tins Plum Tomatoes (whole or crushed)
• 500ml Chicken or Veg stock
• Tablespoon of Gochujang (Korean red chilli paste)
• 1 x clove of Garlic
• Tablespoon of Tomato puree
• Good splash of Henderson’s Relish (or Worcestershire Sauce)
• Italian Herbs
• Olive Oil (as required)
• Salt & Pepper to taste

Method

1. Start off by roasting the red peppers. Whilst this is no strictly necessary, it does deepen the flavour. Once roasted roughly chop.
2. Finely chop and gently sauté the garlic in a large stock pot or sauce pan
3. Add the red peppers, tinned tomatoes, stock, tomato puree, gochujang, henderson’s relish and herbs and bring to a gentle simmer
4. Simmer for 30 minutes
5. Blitz with a blending wand or food processor to a smooth soup
6. Add salt and pepper to taste

Serve immediately, or allow to cool and refrigerate

The recipe is totally flexible and any of the ingredients can be changed or removed depending on personal taste. For example, the Gochujang can be replaced with 2 red chillies (seeds in or out) or left out altogether. The only ingredients that must remain are the red peppers and tomatoes!

These days I use a soup maker which sautés, cooks, and blends the soup. Just add salt and pepper at the end to taste if required.