Tomato and Grilled Bell Pepper soup

• Cook time: 30 minutes.
• Servings: 12.

Ingredients

• 10 tomatoes.
• 2 red bell peppers.
• 2 onions.
• 1 clove of garlic.
• 1L stock or broth.
• ¾t Cayenne pepper.
• 1t paprika powder.
• 3t bruschetta herbs.
• 1t oregano.
• 1t giner syrup.
• 2T olive oil.
• 2T heavy cream.

Directions

1. Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
2. Skin and quarter tomatoes.
3. Sauté onion and crushed garlic in a large soup pan with olive oil.
4. Add broth/stock, tomatoes, bell paper and purée with a stick blender.
5. Add spices, syrup and cream.

Notes

• Can be prepared the night before and kept frozen for a week or two.

Contribution

• Thijs Wester - website.

Recipe tags: soup