Tomato and Grilled Bell Pepper soup

Can be prepared the night before and kept frozen for a week or two.

Ingredients

Directions

  1. Halve, deseed and grill the bell peppers in an oven or on a grill. Remove skin after grilling.
  2. Skin and quarter tomatoes.
  3. Sauté onion and crushed garlic in a large soup pan with olive oil.
  4. Add broth/stock, tomatoes, bell paper and purée with a stick blender.
  5. Add spices, syrup and cream.

Contribution

Recipe tags: soup cheesefare

Recipe posted on: 2021-03-15, last edited on: 2021-03-23, written by: user18130814200115-2