Tomato and Red Pepper Soup

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

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