Romerige Tamatie & Soetpeper Sop (Creamy Tomato & Sweet Pepper Soup)
Romerige Tamatie en Soetpeper Sop
Ingredients
- 1 red pepper and 1 yellow pepper, diced
- 45 ml olive oil
- Salt & black pepper to taste
- 2 × 425 g tins thick creamy-style tomato soup
- 180 ml water
- 180 ml milk
- 45 ml fresh basil (or 2 tsp dried basil)
- 1 garlic clove, chopped
- *Cheesy toast:**
- Fresh bread slices or rolls
- 50 ml olive oil (for brushing)
- Grated parmesan
Method
- Sauté the diced peppers in the olive oil until softened.
- Combine the tinned tomato soup with the water and milk and bring to the boil.
- Stir the sautéed peppers, basil and crushed garlic into the soup.
- Season to taste and simmer for 10 minutes.
- Brush bread slices with olive oil and roast in the oven until crisp. Sprinkle with parmesan and return to the oven until the cheese melts.
- Serve the soup in bowls with the cheesy toast placed on top and a basil leaf for garnish.