1 tbsp. oil
1 onion, diced
2 red peppers, diced
400g can plum tomatoes in juice
850ml (11/2 pints) vegetable stock
75g (3oz) Rosenborg Crumbled Danish Blue Cheese

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 stock and simmer gently for 25-30 minutes until the peppers are soft.
3. Liquidise the soup and return to the saucepan. Add the cheese and heat gently to melt the cheese.
4. Serve with crusty bread.

SERVES 4