Roasted Tomato Soup




  • 2 large tomatoes
  • 4 red peppers
  • 1 tablespoon of olive oil
  • 1 cup of hot water
  • dried basil
  • Salt
  • Freshly ground black pepper

Roast the tomatoes with the red peppers. Take the roasted vegetables in a bowl and cover them with cling film and sweat. Peel the skin of the vegetables. Heat the olive oil in a medium saucepan, add the finely chopped onion and sauté.

Add the pitted peppers and quartered tomatoes. Add hot water and cook for 10-15 minutes with the lid closed. Crush the soup with a blender until smooth. Sprinkle with dried basil and serve.


 

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