
Ingredients
- 2 x yellow red bell pepper
- 150 g cherry tomatoes
- 3 x shallots
- 2 clove garlic
- 2 tbsp olive oil
- 1 tsp chili flakes
- 2 handful fresh basil
- 5 dl vegetable bouillon
- 2 x red bell pepper
Method
- Preheat the oven to 200 degrees C.
- Cut the bell peppers in two and remove the core and stem. Peel the shallots and cut in two. Spread the bell peppers and shallots out on a baking tray. Add cherry tomatoes, garlic, olive oil, chili flakes, 1/2 of the basil. Flavor with salt and pepper. Bake in the oven for approx. 40 minutes.
- Add the roasted veggies to a pot. Add warm vegetable stock and 1/2 of the basil. Blend with an immersion blender until smooth. Serve the soup with some pesto, creme fraiche and a grilled cheese for the ultimate comfort food. Enjoy!
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