Roasted Red Pepper & Tomato Soup

• Bell pepper(3)
• Onion(1)
• Garlic(4 cloves)
• Olive oil(3 tbsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Butter Beans(400 g)
• Vegetable Broth(750 ml)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(4 slices)
• Fresh basil(10 g)optional

Method

1. 1

   Halve and deseed the {Bell pepper}, peel and roughly chop the {Onion}, and peel the {Garlic}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pot over medium-high heat. Add the {Bell pepper}, {Onion}, and {Garlic} with the {Salt} and cook until softened and lightly golden at the edges, stirring often.

   ~8 min

3. 3

   Stir in the {Smoked paprika}, {Oregano}, and {Tomato paste}. Cook for 1 minute, then add the {Canned tomatoes}, {Butter Beans}, {Vegetable Stock}, and {Black pepper}. Bring to a boil.

   ~3 min

4. 4

   Lower the heat and simmer for 10 minutes until the peppers are very tender and the beans start to break down. Blend until smooth and silky.

   ~10 min

5. 5

   Toast the {Bread} until golden and crisp. Ladle the soup into bowls and top with the {Fresh basil} if using. Serve with the toast on the side.

   ~2 min