2 tsps olive oil
120g red onion, chopped
150g carrot, peeled and chopped
1 red bell-pepper, diced
½ a small red chilli pepper, sliced
700ml vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
2 garlic cloves, chopped
a pinch of sea salt and ground black pepper
1 tbsp balsamic vinegar

to garnish:
a sprinkle of fresh parsley
1 tbsp (per person) crème fraîche

Heat the oil in a saucepan over a medium flame. Add the onion, carrot, bell-pepper and chilli and fry for 4 minutes, stirring occasionally. 

Add the stock and simmer for 10 minutes.

Place the tomatoes, garlic, balsamic vinegar, salt and pepper in a blender and blend until smooth.

Pour the tomato mixture into the saucepan and stir well. Cover and simmer for 10 minutes.

Taste and add more seasoning if required. 

Optional: Blend the soup within an immersion hand blender. Serve topped with crème fraîche and parsley.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze for 2 weeks.