Summary

Ingredients

• 4 red pepper (s)
• 2 small onions
• 2 cloves garlic)
• 2 chilli pepper (s), green
• 500 ml tomato (s), passed
• 1 liter vegetable stock
• 200 ml cream
• 0.5 ½ bunch basil leaves cut into strips
• salt and pepper

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Instructions

1. Wash, core and cut the bell pepper and chilli into strips.
2. Chop the onions and garlic cloves.
3. Put everything in a saucepan and pour the vegetable soup on top. Simmer until the peppers are soft, about 15 minutes.
4. Puree the soup.
5. Stir in the basil, bring to the boil, season with salt and pepper and stir in the cream.