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Bell Pepper & Tomato Soup
Course
Soup
Cuisine
Healthy, Sustainable
Keyword
Vegetarian
Prep Time
30
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Servings
4
servings
Equipment
Oven
Blender
Ingredients
1
bottle
Passata
690 ml
400
ml
Stock
6
Bell Peppers
2
Onions
2
Celery Sticks
4
Carrots
2
Bay Leaves
Some
Basil
Some
Cream
Instructions
Preparation
Cut the onions, celery sticks and carrots in small cubes. Clean the bell peppers, remove the core and cut into quarters.
Preheat the oven on 220 degrees Celsius or 428 degrees Fahrenheit.
Making the Soup
Brush the bell peppers with some olive oil, salt & pepper and place in an oven dish. Grill these bell peppers for about 30 minutes.
In the meanwhile, bake the onions, carrots and celery sticks in some olive oil.
When glossy, add the passata, stock and bay leaves. Let it cook for at least 30 minutes.
Take the skins of the bell peppers and add the bell peppers to the soup. Let the soup cook for another 30 minutes.
Finishing Touches
Blend the soup until it has a smooth texture. Taste the soup to check if it needs any more seasoning.
Serve the soup with cream and fresh basil leaves.