This soup only uses a few ingredients so it delivers clean, uncomplicated flavours. It’s so quick and easy to make that it’s perfect for a mid-week dinner. We served our soup with some delicious garlicky, crispy croutons. It’s definitely a winner in our house!! Oh and it’s very healthy too. A sure fire winner for those of you with a hectic lifestyle. Throw away those microwave dinners and say hello to the 10 minute mid-week dinner – fresh and tasty!!
- 1 onion, chopped roughly
- 2 cloves garlic, chopped
- 2 tins tomatoes
- 2 red peppers, or 4-5 small sweet red peppers
- 250ml/9fl oz chicken stock
- handful fresh parsley, chopped
- Slice of bread
Serves 2 – 3
1. Prepare the vegetables:
Dice the onions and sauté them in a pan with most of the garlic, leaving a little for the croutons. Ensure that the onions do not burn but become soft and translucent. Add the diced red peppers.
2. Add the tomatoes and stock:
Add the tinned tomatoes to the pan and bring to a simmer. Add the stock and bring to the boil, and then gently simmer for 5-6 minutes.
3. Make the croutons:
While the soup is cooking, cut the bread into chunky squares. In a clean pan, fry the diced bread in some olive oil and add the left over garlic. Ensure that each crouton is golden and garlicky. Toss with a little chopped parsley for added colour.
4. Blend the soup:
Take the soup mixture off the heat and blend until silky smooth. Season with salt and pepper. Return to the heat if needed before serving.
5. Serve and enjoy:
Ladle the soup into a bowl and add some croutons on top. For an added touch, you could swirl in some double cream.
Have you any quick and healthy dinners that you regularly prepare during the week? We’d love to hear from you. Share your recipe with us on Facebook and Twitter or comment below. We’ll try and replicate as many as we can.
Nial and Helen 🙂