I can’t believe I am making tomato soup in June!!! The weather in Scotland is rotten just now and all I fancy eating is porridge and soup! Unfortunately I didn’t have many of the fresh veg needed for this soup but I found the bits in the larder and it tasted amazing!
Serves 2 (or 1 bowl of soup and 1 portion of pasta sauce the next day!)
4 spring onions (green parts only)
1 tin chopped tomatoes
2 roasted peppers (from a jar)
2 tsps. sun-dried tomato pesto
100ml gluten free vegetable stock (add a bit more if you like a thinner soup)
1 tbsp. garlic-infused olive oil
1 tsp. paprika
Salt and pepper to taste
Gently fry the chopped spring onions in garlic oil until soft. Then add the roasted peppers, paprika and sun-dried tomato pesto and mix well. Leave to cook gently for 5 minutes.
Then add the chopped tomatoes and vegetable stock, bring to the boil then leave to simmer for 20 minutes.
Serve with a big chunk of Warburtons Gluten Free Tiger Loaf and cheese!