Name: Roasted pepper soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Belgian
Ingredients: 2 tbsp olive oil; 2 onions (roughly chopped); 2 garlic cloves (finely chopped); 70 g tomato purée (small tin); 1 tsp paprika; 1 jar roasted peppers (approximately 450 g drained weight); 3 tbsp liquid from the jar; 1 1/2 l water; 2 chicken stock cubes; 1 bouquet garni; pepper (to taste); salt (to taste)

Method

Get cooking

Gather the ingredients.
Chop the onions and finely chop the garlic.
Soften the onion in a knob of butter or a splash of oil. Wait a few minutes before adding the garlic.
Stir in the tomato purée and cook briefly to remove its acidity.
Add a little paprika.
Add the roasted peppers and three tablespoons of liquid from the jar and heat through briefly.
Pour in the water, crumble in the stock cubes and simmer the soup for a maximum of 25 minutes.
Blend until smooth. Taste! Season with pepper and salt if needed.
Finish with a splash of cream, a sprig of basil or a parsley leaf if you like.