Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 1 tablespoon olive oil, plus extra, for drizzling
- 1 onion, chopped
- 1 small red capsicum, chopped
- 1 teaspoon smoked paprika
- 400g jar Leggo's Passata with Garlic- Gourmet Tomato Puree
- 3 cups vegetable stock
- ½ bunch fresh basil sprigs, including tender stems, plus extra, for serving
- ¼ cup cream
- Crusty bread, for serving
Method
STEP 1Heat oil in a large saucepan over medium-high heat. Add onion, capsicum and cook for 2-3 minutes until softened. Stir through paprika and cook a further minute until fragrant.
STEP 2
Add Leggo’s Gourmet Passata, fill passata jar with 1 cup vegetable stock, swirl and add to saucepan. Add remaining stock, basil sprigs and bring to the boil. Reduce heat and simmer for 15-20 minutes.
STEP 3
Use a stick blender to blitz until smooth. Stir through cream and season to taste. Drizzle with olive oil and garnish with basil leaves. Serve with crusty bread.
Tips
Yoghurt can be used instead of the cream.