Recipes
Red and Blue Soup Recipe
Makes 4 servings
A delightful puree of red peppers and tomatoes.
Ingredients
- 2 tablespoons oil
- 1 onion, diced
- 2 red peppers, diced
- 16 ounce can stewed tomatoes with juice
- 4 cups vegetable broth
- 3 ounces Castello-Rosenborg® Crumbled Danish Blue cheese
Directions
1. Heat the oil in a large saucepan, add the onion and peppers and cook with the lid on over a low heat for 5-10 minutes.
2. Add the tomatoes and broth and simmer gently for 25-30 minutes until the peppers are soft.
3. Puree the soup in a blender and return to the saucepan. Add the cheese and heat gently to melt the cheese. Serve with crusty bread.