tomatosoup with grilled bell pepper

What you need (for 4 persons)

✦ 1 large onion, peeled and diced
✦ 1 vegetable stock cube (organic)
✦ 1 tablespoon of olive oil
✦ 4 garlic cloves, peeled and sliced
✦ 1 kilo of tomatoes
✦ 4 (sweet point) peppers
✦ salt and freshly ground black pepper
✦ 1 bunch of fresh basil

How you make it 

Preheat the oven to 200 degrees. Wash and dry the peppers and tomatoes, remove the crowns and seeds and place them in coarsely cut pieces in an oven dish. Peel the onion and garlic, cut into pieces and place between the red vegetables. Drizzle with olive oil and mix until all vegetables are covered with a little oil. Add salt and pepper to taste. Put in the oven for 25 minutes. Meanwhile, bring a pot with about a liter of water to the boil and add a stock cube. Remove the oven dish from the oven when the tomatoes and peppers have been released. Remove the skins and add all vegetables to the broth. Remove the pan from the heat and puree with a hand blender, put the pan back on the fire and stir well. Garnish just before serving with extra basil leaves.