Ingredients

The following ingredients have 4 Servings
  • 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 tsp fresh thyme leaves, or ⅓ teaspoon dried thyme
  • 1 pound fresh tomatoes (about 3 medium), coarsely chopped
  • Sea salt
  • Freshly ground black pepper
  • 1⁄4 cup fresh basil leaves, cut into thin ribbons (chiffonade)

Instruction

  • Place the onions and bell peppers 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.
  • Purée 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 to taste, and serve garnished with the basil.