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 ☺
Ingredients:
3 large red bell peppers
2 medium onions
1-3 cloves of garlic
10 ripe tomatoes
Olive oil
Salt and pepper
Smoked salt
Vegetable or chicken broth to cover, about 5 dl (2 cups)
A large handful fresh basil
Directions:
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.
-Enjoy!