Jono & Jules do food & wine

A tasty and filling summer soup. We couldn’t get Wensleydale so used Lavistown, a similarly crumbly Irish variety as recommended by Darius at the cheese counter.

Red pepper and Wensleydale soup – to serve 2

• olive oil
• 1 onion, roughly chopped
• 1 clove garlic, crushed
• 1 red pepper, roughly chopped
• 1 400g tin chopped tomatoes
• 1 tbsp tomato purée
• 200ml vegetable stock
• 100g Wensleydale (or other crumbly cheese), crumbled
• a handful of basil, torn

Heat 1 tbsp oil in a non-stick pan. Cook the onion, garlic and pepper on a gentle heat until soft. Add the tomatoes, purée and stock then bring to a simmer.

Cook for 20 minutes then blend but leave a bit of texture. Reheat with a splash more stock or water if necessary to thin it a bit. Stir in most of the cheese and basil and serve with a bit more cheese and basil sprinkled over the top.

(Original recipe from BBC Good Food)