Tomato and Grilled Bell Pepper soup

• 🍳 Cook time: 30 min
• 🍽️Servings:12

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

Ingredients

• 10 tomatoes
• 2 red bell peppers
• 2 onions
• 1 clove of garlic
• 1L stock or broth
• ¾t Cayenne pepper
• 1t paprika powder
• 3t bruschetta herbs
• 1t oregano
• 1t giner syrup
• 2T olive oil
• 2T heavy cream

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.

Contributor(s)

• Thijs Wester