Vegetable Menu: Tomato Bell Pepper Soup

Preheat the stove to 200 °C. Rinse tomatoes, cut in half and place on a baking tray with the cut surfaces facing upwards, drizzle with olive oil. Cook in the oven on the middle shelf for 25 to 30 minutes.

Drain and trim the pickled peppers and place in a suitable bowl with the stewed tomatoes from the stove. Grind everything with the electric hand blender. On top, using the straining wand of the electric blender, strain through a sieve into a saucepan.

Add vegetable soup, simmer on low heat.

Season soup with salt and cayenne pepper. Slice Parmesan into fine shavings with a peeler. Rinse basil, shake dry and pluck leaves. Fill soup into plates and bring to table with Parmesan and basil.

Suggested vegetable menu:

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