Red bell peppers: 200g (2 medium, roasted and peeled), Tomatoes: 200g (2 medium, diced), Onion: 75g (1/2 medium, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 300ml (1 1/4 cups), Tomato paste: 15g (1 tbsp), Olive oil: 10ml (2 tsp), Balsamic vinegar: 5ml (1 tsp), Basil: 5g (5 leaves, chopped), Thyme: 1g (1/2 tsp, dried), Greek yogurt: 30g (2 tbsp, for serving), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a pot over medium heat. 2. Add 75g diced onion and cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 200g diced tomatoes, 200g roasted red peppers, 15g tomato paste, 1g dried thyme, and 300ml vegetable broth. 5. Bring to a simmer and cook for 15 minutes. 6. Use an immersion blender to puree until smooth. 7. Stir in 5ml balsamic vinegar and 3g chopped basil. 8. Season with salt and pepper to taste. 9. Serve garnished with 30g Greek yogurt and remaining 2g chopped basil.
