Tomato & Red Pepper Soup

Everyone needs a good failsafe tomato soup recipe for cold, rainy days or for when you don't feel too great. This one not only takes just 15 minutes to make but largely consists of store cupboard ingredients and doubles up as a tomato sauce for various other tomato based dishes such as my boston beans, meatballs and sundried tomato risotto. Easy, nutritious and versatile.

Makes 750 ml

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1 tbsp olive oil

2 shallots, finely diced

2 cloves garlic, crushed

200g chargrilled peppers, roughly chopped  (jarred are fine just check what they have been preserved in)

500ml passata

5g fresh basil, finely shredded

2 tbsp creme fraiche

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Heat 1 tbsp olive oil in a saucepan and the shallots, cook for 2 minutes before adding the garlic and cooking for a further minute. Add the peppers and cook for 2 minutes and then add the pasta. Bring to the boil and then reduce to a simmer for 10 minutes, stirring occasionally to prevent it from catching. Remove from the heat and allow to cool for 5 minutes before adding the basil and creme fraiche and placing in a food processor to blitz down until smooth.