Tomato and Bell Pepper Soup with Croutons - Tomat- och paprikasoppa med krutonger

TOMATO AND BELL PEPPER SOUP WITH CROUTONS

Tomat- och paprikasoppa med krutonger

Serves 4

4 red bell peppers

8 tomatoes

1 garlic clove

8 fresh basil leaves

2 cups vegetable bouillon

2 slices white bread

1 tablespoons olive oil

salt, pepper

0.4 cup creme fraiche 

or whipped cream

fresh basil

Preheat oven to 482F.

Split the bell peppers, remove the seeds and place them on a paper-lined baking plate. Put it on the top shelf of the oven and take it out when the peppers are blackening, after about 15 minutes. Put the hot peppers in a plastic bag.

Lower the heat to 302F. Split the tomatoes and put them with the cut side up on apaper-lined baking plate and put in the oven for about 1 hour. Meanwhile, skin the peppers.

Peel and chop the garlic. Mix tomatoes and bell peppers with garlic and basil in a food processor or mixer. Bring the bouillon to a boil and dilute the mix with that to your liking. Keep warm.

Dice the bread and fry it in oil. Sprinkle with some salt and pepper.

Pour the hot soup in serving bowls. Add dabs of creme fraiche or whipped cream and top with croutons and basil leaves.

Enjoy!

Bella