Southwestern Tomato Soup - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 lb tomatoes, cut into chunks
1 - 16 oz jar roasted red peppers, chopped
4 cups vegetable stock
2 - 13.5 oz cans kidney beans, drained and rinsed
3 - 7 oz cans sweet corn
1/2 lb tortilla chips
1/4 lb Gouda or Cheddar cheese, grated
None None fresh cilantro, for garnish

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a saucepan and saute the onions, garlic and tomatoes for 5 mins. Add the peppers and stock and cook for 5 mins. Add the kidney beans and sweet corn and simmer for 5 mins, stirring occasionally.
Meanwhile, line a baking sheet with parchment paper, add the tortilla chips and sprinkle with the cheese. Bake for 2-3 mins, until the cheese is melted. To serve, season the soup and ladle into bowls. Garnish with tortilla chips and cilantro.