How to Make Chile and Bell Pepper Soup?
2 chopped green chiles
2 sliced onion
3 crushed garlic cloves
12 oz seeded and sliced red bell peppers
2 cups strained tomatoes
3 cups vegetable stock
3 tablespoons chopped basil
shredded basil, to garnish
In a large pan, put together the chiles, onion, garlic and red bell
Add in the strained tomatoes and
vegetable stock and bring to a boil.
Stir well. Reduce the heat to a simmer. Cook the vegetables for 25
Drain and separate the liquid and
Put the vegetables in the food processor and process until smooth.
Transfer the vegetable puree to a clean pan.
Pour in the vegetable liquid reserved
Add in the basil and heat over the low
heat until hot.
Garnish the soup with basil.
Ready to serve.