TOMATO AND ROASTED RED PEPPER SOUP

(Makes 4 servings)

This easy-to-make soup is versatile. It can be made vegetarian with a simple switch of stock, served either hot or chilled, and can be puréed to be velvety smooth or slightly chunky.

1 tablespoon (15 ml) olive oil 1 onion, chopped 2 cloves garlic, chopped ¼ teaspoon (1.5 ml) red chilli flakes (more if you like it hot) 1 28-ounce (796 ml) can tomatoes 1½ cups (375 ml) roughly chopped roasted red peppers (about 4 large) * 2 cups (500 ml) chicken or vegetable stock ¼ cup (60 ml) chopped fresh basil Salt & pepper to taste

Optional Garnish

Sour cream or plain Greek yogurt Fresh basil

1. Heat a large saucepan over medium heat. Add oil and sauté onions until translucent and soft, about 5 minutes. Add garlic and chili flakes, and sauté another two minutes.

2. Break the tomatoes apart with your hands and add to the onions, along with the juice and the roasted red peppers. Simmer 10 minutes. Add the stock and basil, heating to a simmer. Taste, adjusting salt and pepper as needed.

3. Purée the soup directly in the pot using an immersion blender or in batches in a stand blender. The blender will produce a smoother soup. Serve immediately with preferred garnish. For cold soup, cool to room temperature before chilling in the refrigerator for at least two hours. The soup will stay cold longer if served in chilled bowls.

*Roasted Red Peppers: Jarred roasted peppers save a lot of time. Just drain and use. However, you can roast peppers easily yourself. Just place whole peppers on a parchment-lined baking sheet and roast them under the broiler, turning every five minutes, until the skin is charred all over.

Remove from oven and place a bowl over the peppers for 10 to 15 minutes to steam the skins. Using a paring knife, peel off the charred outer skin, slice open the pepper and remove the seeds. If possible, roast a full pan of peppers and freeze the leftovers for later.

Prep time: 10 minutes

Cook time: 25 minutes