Tomato and Bell Pepper Soup
recipe

A delicious tomato and bell pepper soup that's perfect for warming you up on chilly days. Packed with flavor and nutrients, enjoy it on its own or add some goat cheese for extra richness.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 1 bunch of basil
- 1 onion
- 2 large bell peppers
- 4 ripe tomatoes
- 2 garlic cloves
- 1 liter of water
- 2 vegetable broth cubes
- A pinch of chili or a few drops of Tabasco (to taste)
- 1-2 tablespoons of sugar (to taste)
- A pinch of salt (to taste)
- Optional: 150 g goat cheese

Instructions:

1. Halve the bell peppers, remove the seeds, and cut them into wedges.
2. Peel and chop the onion and garlic.
3. Heat a little oil in a pot, then add the onion and garlic. Sauté until softened.
4. Add the bell pepper wedges to the pot and cook for a few minutes.
5. Dice the tomatoes and add them to the pot. Stir well.
6. Pour in the water and add the vegetable broth cubes. Bring to a boil and let the soup simmer for about 15-20 minutes.
7. Add the basil, chili, sugar, and salt. Blend the soup until smooth using an immersion blender.
8. If desired, crumble goat cheese into the soup before serving.
Nutritional Information (per serving):
- Calories: 150
- Protein: 5 g
- Carbohydrates: 20 g
- Fat: 6 g
- Fiber: 4 g

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