8 oz (225 g) red bell peppers, seeded and sliced (2 peppers)
1 onion, sliced
2 garlic cloves, crushed
1 green chili, chopped
1 1/2 cups (300 ml) passata (sieved tomatoes)
2 1/2 cups (600 ml) vegetable stock
2 tbsp chopped basil
fresh basil sprigs, to garnish
- Put the (bell) peppers in a large saucepan with the onion, garlic and chilli. Add the passata (sieved tomatoes) and vegetable stock and bring to the boil, stirring well.
- Reduce the heat to a simmer and cook for 20 minutes or until the (bell) peppers have softened. Drain, reserving the liquid and vegetables separately.
- Sieve the vegetables by preserving through a sieve (strainer) with the back of a spoon. Alternatively, blend in a food processor until smooth.
- Return the vegetable purée to a clean saucepan with the reserved cooking liquid. Add the basil and heat through until hot. Garnish the soup with fresh basil sprigs and serve.
From What’s Cooking Vegetarian