| RED PEPPER AND BLUE CHEESE SOUP |
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2 tablespoons oil
1 onion, diced
2 red peppers, diced
16 ounce can stewed tomatoes with juice
4 cups vegetable broth
3 ounces ROSENBORG® Crumbled Danish Blue cheese
SERVES 4 |
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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. Pureé the soup in a blender and return to the saucepan. Add the cheese and heat gently to melt the cheese.
4. Serve with crusty bread. |
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