Ingredients
– 2 red bell peppers
– 400 g canned diced tomatoes
– 750 ml vegetable broth
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried basil
– Salt, to taste
– Black pepper, to taste
– ½ cup cream (optional)
Method
1. Preheat the oven to 200°C. Slice the red peppers in half, removing the seeds and stems. Place them skin-side up on a baking tray and roast for about 25 minutes until they are soft.
2. While the peppers cook, heat olive oil in a large pot over medium heat. Add chopped onion and cook until it becomes transparent, about 5-7 minutes.
3. Stir in minced garlic and cook for another minute. Add canned tomatoes, vegetable broth, and roasted peppers to the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat, and let it simmer for 15 minutes. Add dried basil, salt, and pepper for flavor.
5. Use an immersion blender to puree the mixture until smooth. If desired, stir in the cream before serving.
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