Ingredients
- 1 x red pepper
- 1 clove garlic
- 1 x yellow onion
- 400 g diced tomatoes
- 1 x vegetable bouillon
- 5 dl water
- 1 dl cream
- 2 tbsp fresh basil
- 25 g parmesan
Method
- Bake red pepper in the oven at 220 degrees celsius for about 10-15 minutes.
- Mince the garlic and cut the onion. Fry in a pan with oil or butter until the onion is soft.
- Remove the seeds from the red pepper, cut it into pieces and fry together with the onion and garlic for about 1 minute.
- Add chopped tomatoes, vegetable broth and water and cook for at least 15 minutes.
- Add cream and use an immersion blender to mash the soup.
- Top the soup with minced basil and grated parmesan.
- If you want to make a delicious leftover dinner, you can set aside about half of the soup.