This tomato and red pepper soup is a fresh delicious combination of flavours. Easy to make in just a few simple steps and will serve 4-6 people for main course or 8-10 for appetizer. Kids love it too ☺
3 large red bell peppers
2 medium onions
1-3 cloves of garlic
10 ripe tomatoes
Salt and pepper
Vegetable or chicken broth to cover, about 5 dl (2 cups)
A large handful fresh basil
Wash the tomatoes and peppers, remove the seeds from both and cut into quarters. Peel and cut onions into quarters and peel the garlic cloves.
Toss everything together on a sheet pan with a good drizzle of olive oil, salt, pepper ans smoked salt and bake in the oven for 40 minutes at 175 C (350 F).
Transfer all the veggies into a pot and add washed and chopped fresh basil. Cover with vegetable or chicken broth. Bring to a boil for about 10 minutes.
Use a hand blender and blend till your desired smoothness. Taste and add more salt and pepper as needed. Bring to a boil again for a few minutes.
Serve the tomato and pepper soup with freshly baked bread, a drizzle of whipping cream or sour cream, grated parmesan cheese and fresh basil on top.