Summary

Ingredients

• 2 red pepper (s)
• 1 can tomato (s) (400 g each)
• 1 onion (s)
• 1 clove garlic
• 1 liter vegetable stock
• 2 tablespoons oil
• salt and pepper
• 1 mozzarella
• 1 bunch basil

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Instructions

1. Clean, wash and peel the peppers as desired. Peel and dice the onion, press the garlic. Cut the peppers into pieces.
2. Heat the oil in a saucepan, add the onion and garlic and sauté briefly. Then add the peppers and sweat for 2-3 minutes while stirring. Add the peeled tomatoes and roughly chop with the wooden spoon. Then pour in the broth, bring the soup to a boil, then reduce the heat and let everything simmer gently for about 20-25 minutes.
3. At the end of the cooking time, puree the soup with the hand blender and season with salt and pepper.
4. Fresh basil and mozzarella balls are a delicious addition to this soup.
5. Serve with baguette!