Roasted Red Pepper Soup With Tomato & Feta

Serves 4
30 minutes

    1200 g canned tomato
    4 large fresh red peppers, roasted and deseeded
    100 g onion
    1 tablespoon olive oil
    125 g feta cheese, cut into small cubes
    1 teaspoon dried basil
    4 tbsp chilli sauce (or to taste)


Cook the olive oil and finely chopped onion over a low heat with the basil. Important that it doesn't take any colour. After a couple of minutes add a little water then turn down the heat, cover with a lid and leave to sweat for 5 minutes

When the onion is translucent add the tinned tomatoes and red peppers

Simmer covered for about 10 minutes

Allow the soup to cool a little. Add the sweet chilli sauce and most of the feta.

Liquidise the soup, then  which you should cut into small cubes.

Reheat lightly to serve, crumble remaining feta on top