Makes 2 Servings.
- 1 cup (4 oz.) Leerdammer® cheese, grated
- 2 red peppers, stalk and seeds removed
- 1 tsp. olive oil
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 2 oz. tomatoes, canned
- 1/2 cup vegetable stock
- Salt and pepper, to taste
Halve the peppers. Press flat and place under a hot grill until skin is blackened. Place in a bowl, cover in cling film and leave to cool.
Heat the oil in a large pan, add the onions and garlic. Cook for 3 -4 minutes or until soft.
When the peppers have cooled, remove the discard blackened skin and roughly chop the flesh. Add the peppers and tomatoes to the pan. Stir in the stock, cover and simmer for 30 minutes.
Purée the soup in a blender and pour back into a clean sauce pan. Gently heat through.
To serve, pour the soup into warmed bowls and divide the Leerdammer® between the bowls, sprinkling it on top in a small pile.