Week 16: Tomato-Pepper Soup

The Recipe
1 tbsp olive oil
1 can (400g) tomatoes
1 bell pepper
1 small onion
2 cloves of garlic
A handful of fresh basil
Salt, pepper, sugar
8 tbsp cream

Heat the olive oil over low heat. Add chopped onion and garlic and let it cook for 4 minutes. Add bell pepper and toss, add tomatoes and let it simmer for 10 minutes. Add fresh basil and put the soup through a blender, return to pot and add cream. Heat it up but keep it just under boiling, season to taste with salt, pepper and sugar.

The Verdict
Too much work for a pretty average soup. Besides, I tend to prefer chunky soups over creamy ones. My husband liked it though.