Tomato soup is a nutricious snack and there are many variations and additions to make this a favourite. TOMATO AND PEPPERS and TOMATO AND STILTON SOUP give a tasty twist to this family favourite.

TOMATO WITH PEPPER SOUP

INGREDIENTS
Serves 4

2 large red peppers
8 tomatoes skinned and chopped
1 onion finely chopped
1 stick of celery finely chopped
1 clove of garlic finely chopped
1.5 pints of veg stock
olive oil
salt and pepper
thyme

METHOD

1. Blister and skin the peppers. Chop them finely.

2. Put the onions and celery in a large pan with some olive oil and fry until slightly browned. Add the garlic, peppers and tomatoes and cook for a further 2-3 minutes.

3. Pour in the stock, bring to the boil, simmer for 10mins

*

TOMATO AND STILTON SOUP

INGREDIENTS
Serves 4

3 lbs (1.5 kilo) ripe tomatoes peeled, seeded and quartered
(you can substitute 2 cans (15 oz (420g) tomatoes, drained)
2 cloves garlic finely chopped
2 tbs olive oil
1 leek chopped
1 carrot chopped
Salt and freshly ground pepper to taste
1 litre chicken stock
4 oz (110g) Stilton or other blue cheese crumbled
60 ml double cream

METHOD

1. Place the tomatoes in a baking dish in a single layer, sprinkle with the garlic, and bake in a preheated 400F (200C) oven for 40 minutes.

2. Meanwhile, heat the oil in a large saucepan and saute for about 10 minutes the leek, carrot until tender but not brown.

3. Stir in the tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer covered for 20 minutes.

4. Add the blue cheese and puree in batches in an electric blender or food processor and season to taste. Reheat the soup if needed and serve garnished with croutons or crusty bread.

Learn more about this author, Paulinemom.
Click here to send author comments or questions.

---

Add your voice

Know something about Recipes: Tomato soup?
We want to hear your view. Write now!