Grilled Bell Pepper Soup with Tomatoes

Grilled Bell Pepper Soup with Tomatoes

Serves: 8

Ingredients

• ½ cup diced onion
• ¼ cup olive oil
• ¼ cup minced garlic
• 10 leaves basil, in thin strips
• 2 cups water
• 2 oz chicken base
• 2 tablespoons tomato paste
• 4 lbs red bell peppers
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons tomato paste
• 1 cup diced tomatoes
• 1 tablespoon Cajun seasoning
• Salt and freshly ground black pepper
• Croutons to serve
• Chopped fresh basil or herb oil to serve

Instructions

1. Heat 2 tablespoons of the olive oil over a medium high heat, and then add the rest of the oil, the onion, and garlic.
2. Sauté until translucent.
3. Grill the peppers over an open flame until they are charred, and then put them in a paper bag to sweat.
4. When they are cool, the skin should peel off easily. Remove the seeds too. Puree the bell peppers then add them to the garlic and onions.
5. Add the tomato paste, tomatoes, water, and chicken base and simmer for 20 minutes.
6. Add the thyme, basil,
7. Cajun spice, salt and pepper and puree the soup through a food processor or blender.
8. Serve hot with croutons.
9. You might also like to sprinkle chopped fresh basil over the top or some herb infused oil, which will sit on top of the soup and add color.

Source: amazingsouprecipes