Roasted red pepper & tomato soup
For 4 servings:
750 g of tomato passata
1 1/2 cup water
2 red bell peppers
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon olive oil
1 1/2 teaspoon oregano
salt and pepper, to taste
fresh basil / parsley, finely chopped
Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to release the peel). Cut into pieces.
Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened.
Add the water, tomato passata, roasted peppers and oregano. Cover and simmer for about 10-15 minutes.
Blend/process with a blender / processor until smooth.
Add salt and pepper to taste and garnish with fresh basil or parsley and, if desired, with a little bit olive oil.