Bell pepper soup with tomato
This quick soup is packed with flavor. The generous amount of vegetables makes it incredibly healthy too.
Nothing beats homemade soup. So try this bell pepper and tomato soup. It's packed with vegetables, making it not only delicious but also incredibly healthy! Don't need the soup to be lactose-free? Make it a deliciously creamy soup by adding 50 ml of double cream.
Preparation
Peel and roughly chop the onion. Halve the bell peppers lengthwise and remove the seeds. Cut them into 2 cm pieces. Cut the celery into 1 cm pieces.
Heat the tomato passata in a pan and add the onion, bell pepper, celery, vegetable stock, and water. Bring to a boil, stirring constantly, and simmer gently for 10 minutes.
Meanwhile, halve the basil leaves. Add half of the World Spice Blend - Napoli Herbs to the soup and puree until smooth.
Divide the soup among the bowls and garnish with the remaining World Spice Blend - Napoli and basil leaves.
Variatietip
Wanneer de soep niet lactose vrij hoeft te zijn, kun je 50 ml kookroom toevoegen. Verdeel de room over de soep bij serveren.
Ingredients
- 1 ui
- 2 rode puntpaprika’s
- 2 stengels bleekselderij
- 400 g tomaten passata
- ½ blokje groentebouillon
- 200 ml water
- 3 g verse basilicum
- 2 el World Spice Blend - Napoli
Supplies
- Hand blender
