Summary

Ingredients

• 6 medium bell pepper (s), red
• 8 large tomato (s), ripe
• 2 tablespoon olive oil
• 1 teaspoon sugar
• 1 medium onion (s), chopped
• 1 clove (s) garlic, chopped
• 900 ml vegetable stock
• 4 tablespoon basil, fresher, chopped
• Black pepper from the mill
• salt

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Instructions

1. Halve and core the red peppers, spread them on a baking sheet, skin facing up. Halve the tomatoes and spread them on the baking sheet with the cut side up.
2. Drizzle with 1 teaspoon of olive oil, carefully sprinkle the sugar over it, then put a pinch of salt and a little black pepper on the vegetables and sprinkle with 1 tablespoon of the fresh basil.
3. Bake in the preheated oven at 190 ° C for 1 hour.
4. Heat the remaining olive oil in a large saucepan and carefully cook the onion and garlic in it for 15 minutes. Don`t get a tan !! Add the peppers and tomatoes to the onions and garlic in the saucepan. Then pour in the broth and bring everything to a boil. Cool a little and carefully puree with a hand blender. Sprinkle with the chopped basil when serving.
5. Freshly baked ciabatta goes well with it.
6. Tip: The soup is also great as a sauce for pasta.