Tomato And Red Pepper Soup | Dinner
This tastes amazing on those cold winter nights.
2 medium yellow onions, peeled and coarsely chopped
2 large red bell peppers, seeded and coarsely chopped
3 large cloves garlic, peeled and minced
1 teaspoon thyme leaves
1 pound fresh tomatoes (about 3 medium), coarsely chopped
Salt and freshly ground
Place the onions and red pepper in a large saucepan and sauté over medium heat
for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables
from sticking to the pan. Add the garlic and thyme and cook for another minute,
then add the tomatoes and cook, covered, for 20 minutes. Puree the soup using
an immersion blender or in batches in a blender with a tight-fitting lid, covered
with a towel. Season with salt and pepper and serve garnished with the basil.