This bell pepper soup has a real Mediterranean flavor, using sweet red pepper, tomato, chili and basil. It is great served with warm bread.
Ingredients: Red Bell Pepper Soup
225g red pepper, halved, deseeded and sliced
1 onion, sliced
300ml tomato puree
1 fresh green chili, chopped
2 garlic cloves, crushed
600ml fresh vegetable stock
2 tbsp chopped fresh basil
Fresh basil sprigs, to garnish
Preparation Method: Red Bell Pepper Soup
Put the red bell pepper in a large heavy saucepan with garlic, onion and chili. Add the vegetable stock and passata and boil on a medium heat, keep stirring constantly.
After a boil, reduce heat and simmer for 20 minutes or until the peppers have softened. Drain but reserving the liquid and vegetable separately.
Sieve the vegetables by pressing through a sieve with the back of a spoon. Alternatively, you can process for a smooth puree.
Return the vegetables puree to a clean pan and add the reserved liquid of vegetables. Add the basil and heat through until hot.
Garnish the red bell pepper soup with fresh basil sprigs and serve.
Cook’s Tip: Red Bell Pepper Soup
This soup recipe is also delicious served cold with natural yogurt swirled on the before serving. Serve with warm olive bread.