Roasted Tomato Pepper Soup

Ingredients for 4 servings:

• 6 m.-large pepper(s), red
• 8 large tomatoes, ripe
• 2 tbsp olive oil
• 1 tsp sugar
• 1 m.-large onion(s), chopped
• 1 garlic clove(s), chopped
• 900 ml vegetable stock
• 4 tbsp fresh basil, chopped
• black pepper, freshly ground
• Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roasted Tomato and Red Pepper Soup

Halve and deseed the red bell peppers and arrange them skin-side up on a baking sheet. Halve the tomatoes and arrange them cut-side up on the baking sheet. Drizzle with 1 teaspoon of olive oil, carefully sprinkle the sugar over them, then add a pinch of salt and some black pepper to the vegetables and sprinkle with 1 tablespoon of fresh basil. Bake for 1 hour in a preheated oven at 190°C. Heat the remaining olive oil in a large pot and gently cook the onion and garlic for 15 minutes. Do not brown!! Add the bell peppers and tomatoes to the pot with the onions and garlic. Then pour in the stock and bring everything to a boil. Allow to cool slightly and gently puree with a hand blender. Sprinkle with the chopped basil when serving. Freshly baked ciabatta goes well with it. Tip: The soup is also great as a sauce for pasta.