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)
Jono & Jules do food & wine 