Soup of tomatoes and red peppers

Name: soup of tomatoes and red peppers
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 2 toe garlic; 2 el traditional olive oil; 15 g fresh basil tray; 1 roasted red peppers in pot; 1,5 el Red wine vinegar; 4 look tomato cubes; 1 liter vegetable stock of tablet; 4 tl extra virgin olive oil

Soup of roasted peppers, tomatoes and basil.

Ingredients

Kitchen Stuff

1 blender

Directions

Slice the garlic. Heat a large (soup) pan over medium heat. Pour in a dash of olive oil and add the garlic.
Bake golden brown in a few minutes. Pick the leaves of basil and finely chop the stems. Add the basil stalks and cook for 1 more minute.
Cut the peppers into pieces. Stir in the paprika, turn down the heat and cook for 5 minutes until the pepper begins to caramelize.
Add some salt and pepper and the vinegar. Allow it to evaporate, then add the tomato pieces and stock.
Bring to the boil, turn down the heat and put the lid on the pan. Let the soup boil for 45 minutes until it has thickened.
Puree with a hand blender into a smooth soup. Taste the soup and season with salt and pepper.
Divide the soup over bowls and sprinkle with the torn leaves of basil. Drizzle with extra virgin olive oil and serve.

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Nutrition

160Calories

Sodium0% DV1.905mg

Fat9% DV6g

Protein12% DV6g

Carbs6% DV19g

Fiber24% DV6g

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